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FWB 
TX 
715 
.H438 




2048 

Heavenly tastes from Rose Hill Free 



Ke^eftly Testes 
J-QIJ 

£ree Will %ptist 
Church 

Compiled fey 

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Coofefeoofc Cororoittee 
Hose KiU FWB Church 
6236 County K©we Ilosef 
Wtotewilk «tfC 28590 

$ho»e: (252)756-2515 
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the Dsisy Carroll ^uxilfery 
aa?ouW like to thzfok dl the 
iweiw&ers $nd friends of 
Rose Kill FW^B Church 
AA?ho h^e shared their 
f^orite recipes. 
We, #lso, would like to extend our 
deepest gratitude to Doris $9ker 

for the iwsny, iwsny hoars 
she spent correcting, ^mnging, 

retyping, 2nd rearranging 
to roalce this coofefcoofe possible. 



^hh of CoDteDts 

Appetizers 1 

Beverages 11 

Breads 13 

Desserts 23 

Diabetic 91 

Kid's Corner 95 

Main Dishes 97 

Salads 125 

Sauces, Dressings and Marinades 135 

Vegetables 139 

Index 147 

Helpful Information 157 

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Digitized by the Internet Archive 
in 2014 



https://archive.org/details/heavenlytastesfrOOrose 



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CHEESE RINGS 

Letitia Willis 



1 lb. margarine, room temperature 1 tsp. salt 

1 !4 lb. NY State cheese, grated % tsp. pepper 

6 c. flour Va tsp. baking powder 

Knead and roll out and cut or run through cookie press. Bake 10 to 15 
minutes on ungreased pan at 350 degrees. Makes 15-16 dozen. 



BLACK BEAN SALSA 

Tracey Baker 

1 can black beans, rinsed and 

drained 
1 (12 oz.) jar salsa, mild, med., 

or hot 



1 small bag sliced almonds 
Vz c. white raisins 

2 green onions, chopped 



Combine all ingredients, refrigerate. Serve with tortilla chips. (Better 
if made the day before serving.) 



PARTY MEAT BALLS 

Letitia Willis 

IVz lb. ground beef 1 egg, beaten 

Vz c. dry bread crumbs 2 c. Hunt's® All Purpose Sauce 

Vz c. milk 1 Vz tsp. salt 

Va c. minced onion Va tsp. garlic salt 

Va tsp. pepper 

Combine all ingredients except all-purpose sauce. Shape mixture 
into 4 dz. balls. Place in shallow baking pan. Brown in 350-degree 
oven for 30 minutes. Drain fat. Pour all-purpose sauce over meatballs. 
Bake 30 minutes longer. Serve on toothpicks. 



1 



CHEESE DIP 

Ginger Vann 



8 oz. cream cheese 

1 c. mayonnaise 

2 green onions 



8 oz. shredded Swiss or Colby 

cheese 
12 Ritz® crackers 



X A c. real bacon, crumbled 

Mix cream cheese, mayo, green onions and cheese. Spread mixture 
in pie plate for baking dish. Top with crushed crackers and bacon. 
Microwave until hot and bubbly, approximately 4-7 minutes. Serve 
with bread or crackers. 

BBQ WATER CHESTNUTS 

Ginger Vann 

1 can whole water chestnuts 

1/3 slice bacon per chestnut — wrap with bacon and skewer with 
toothpick 



Cook wrapped chestnuts in microwave until bacon is almost done. Put 
in casserole dish and pour sauce over them. Bake at 325 degrees until 
bacon is done and sauce is thickened. 



Sauce: 

1/3 c. catsup 
Vz c. sugar 
1/8 c. vinegar 



1 tsp. lemon juice 

1 tsp. Worcestershire sauce 

Salt and pepper 



DRIED BEEF DIP 

Cindy Rhue 



1 1 oz. cream cheese 

1 c. sour cream 

1 c. mayonnaise 

V* c. chopped green onions 



Vz tsp. garlic powder 

Vz tsp. seasoned salt 

6 oz. chopped dried beef 

Dash of Worcestershire sauce 



Mix together. Put in center of hollowed out Hawaiian loaf. Wrap in foil 
and bake at 350 degrees for 1 hour. Serve with remaining bread. 



CRAB STUFFED MUSHROOMS 

Evelyn Stocks 



1 lb. fresh mushrooms, about 35-40 
Ya c. celery, finely chopped 

2 Tbsp. onion, finely chopped 
2 Tbsp. red bell pepper, finely 

chopped 
Yz lb. crab claw meat 
2 c. oyster crackers, crushed 
Ya tsp. garlic powder 



Yz c. cheddar cheese, 

shredded 
Ya tsp. black pepper, ground 
Ya tsp. salt 
1 egg 

Yz tsp. Old Bay® Seasoning 
Yz c. water 

6 white cheddar cheese slices 



1 Tbsp. butter or margarine 



Preheat oven to 400 degrees. Saute celery, onion and pepper in 
butter for 2 minutes, transfer to a plate, and cool in refrigerator. Wash 
mushrooms and remove stems. Set caps to the side and finely chop 
half of stems. Discard other half. Combine sauteed vegetables, 
chopped mushroom stems, and all other ingredients except cheese 
slices, and mix well. Place mushroom caps in individual buttered 
casseroles or in baking dishes (about 6 in each dish). Spoon 1 tsp. 
into each mushroom. Cover with sliced cheese. Bake 12-15 minutes 
or until cheese is lightly browned. Serves 6. 



Drain the pineapple, then put into a paper towel to absorb all of the 
juice. Crush green pepper and absorb liquid with a paper towel. Mix 
all ingredients together, using only Yz cup of pecans, then form the 
log, covering it with the other Yz cup of pecans. Wrap in plastic wrap 
and aluminum foil; put in the refrigerator over night. Serve with your 
favorite crackers. 



CREAM CHEESE LOG 

Faye B. Adams 



2 (8 oz.) cream cheese 

2 Tbsp. ground-up fresh green 

pepper 
1 Tbsp. seasoned salt 



2 Tbsp. minced dried onions 
1 can crushed pineapple, 

drained 
1 c. ground pecans 



3 



CUCUMBER SANDWICHES 

Doris Baker 



1 (8 oz.) pkg. cream cheese, 
softened 

2 tsp.salad dressing or mayonnaise 
4 tsp. sweet pickle juice 

One or two drops of Texas Pete® 



thick 
Bread 
Paprika 



Seasoning salt to taste 
Cucumbers, sliced l A inch 



Place first five ingredients in a bowl and mix until well blended. Use a 
cookie cutter larger than the cucumbers to cut bread. Spread mixture 
on bread and add cucumber. You can leave them open face and 
sprinkle with paprika, or add another slice of bread on top. 



onions, for color) 

Dice the beef into small pieces. Save a few pieces (maybe a tbsp.) on 
the side so you can roll your cheese ball in this when it is finished. 
Take cream cheese (softened, but not too soft), add beef and all of the 
remaining ingredients, and mix until it is well blended. Mold this 
mixture into a ball and then roll it in the remaining diced dried beef. 
Put it in the refrigerator for a day or two and the flavors will really 
come together. Remove from refrigerator and it is ready to serve with 
crackers or you can stuff celery sticks with this mixture. You can vary 
this recipe anyway you want. Sometimes I even add a tiny bit of 
shredded Cheddar. You can add chopped green peppers, etc. You 
can add canned corned beef, if you do not want to chop the dried 
beef. You can add many variations. 



CHIPPED BEEF CHEESE BALL 

Debbie Adams 



2 (8 oz.) pkg. softened cream cheese 
Worcestershire sauce, to taste 
l A c. chopped onions (or spring 



3 tsp. (more or less) 
1 small jar dried beef 
Accent® seasoning 



4 



FRUIT DIP 

Doris Baker 

1 (8 oz.) whipped topping 1 box confectioners' sugar 

1 (8 oz.) cream cheese, softened 4 Tbsp. lemon juice 

Mix together and beat with blender until smooth. Serve on fruit. 

FRUIT DIP 

Ann Haddock 

1 (8 oz.) cream cheese (soften) 1 small jar marshmallow cream 

Mix together. Serve it with your favorite fruit. 

CRABMEAT BITES 

Mae Eichorn 

7 oz. can crabmeat X A tsp. garlic salt 

Vz c. softened margarine V* tsp. seasoned salt 

6 oz. Cheez Whiz® V/z tsp. mayonnaise 

Combine ingredients well and chill. Spread on English muffin halves. 
Cut into quarters. Cook at 450 degrees approximately 10 minutes 
until bubbly. 

CRAB BALLS 

Li/a Nobles 

8 oz. lump crabmeat 2 (8 oz.) pkg. cream cheese 
V/z c. Heinz® Chili Sauce, softened 

Mix all together and serve with crackers of your choice. Spread 
Heinz® Chili Sauce on crab ball just before serving. Very good! 



5 



GARLIC SPREAD 

Anonymous 



1 stick butter, melted 
l A tsp. salt 

1/8 tsp. diced parsley 

Mix all ingredients together. 



1 tsp. garlic powder 
1/8 tsp. onion powder 



BLOOMEN' ONION 

Evelyn Stocks 

Batter: 

1/3 c. cornstarch 

1 Vz c. flour 

2 tsp. garlic, minced 
2 tsp. paprika 

1 tsp. salt 



2 tsp. pepper 

24 oz. beer-begin by using 1 c. to 

mix and add more as needed 
4 Vidalia or Texas sweet onions 



Wash and cut onion with bloomin' onion cutter. Soak in cold water 1 
hour. Dust with seasoned flour then shake off excess. Dip in batter 
mix and shake off in bowl. Sprinkle again with seasoned flour shaking 
off excess. Fry at 375 degrees in deep fryer or pan until golden 
brown, turning once. 



Seasoned Flour: 

2 c. flour 

4 tsp. paprika 

2 tsp. garlic powder 



Vz tsp. pepper 

Vz tsp. cayenne pepper 



Combine all ingredients in seasoned flour and mix well. 



BLOOMIN' ONION DIPPING SAUCE 

Evelyn Stocks 

Vz c. mayonnaise V< tsp. salt 

2 tsp. ketchup 1/8 tsp. dried oregano 

2 tsp. cream-style horseradish Dash ground black pepper 
l A tsp. paprika Dash cayenne pepper 

Combine all ingredients in small bowl. Keep tightly covered and 
refrigerate for 5 hours before using. 



6 



TEX-MEX DIP 

Faye Causey 



3 med.-sized ripe avocados 
Vz tsp. salt 

1 c. sour cream 

2 (1-1/8 oz.) pkg. taco seasoning mix 

1 large bunch green onions with 
tops, chopped (1 c.) 

2 (3V£ oz.) can ripe olives, chopped 
1 bag large round tortilla chips 
jalapeno peppers, optional 



2 Tbsp. lemon juice 
l A tsp. pepper 
Vz c. mayonnaise 

2 (10 Vz oz.) cans plain bean 
dip 

3 med. tomatoes, chopped 

1 (8-oz.) pkg. sharp cheddar 
cheese, grated 



Peel, pit and mash avocados in medium-sized bowl with lemon juice, 
add salt and pepper. Combine sour cream, mayonnaise and taco 
seasoning mix. To assemble: spread bean dip on large shallow 
serving dish; top with avocado mixture; layer with sour cream, 
mayonnaise, taco mixture. Sprinkle with onions, tomatoes, and olives. 
Cover with shredded cheese. Serve chilled or at room temperature 
with round tortilla chips. If you want to make it real hot, add a layer of 
jalapeno peppers. 



CHEESE CRISPIES 

Peggy Tomlin 

Vz lb. sharp cheddar cheese, grated 1 stick margarine, 1 stick 
2 c. plain flour, sifted butter 
Vz tsp, cayenne pepper (red) % tsp. salt 

2 c. Rice Krispies® 

Blend cheese and softened margarine and butter together. Then add 
the other ingredients in the order listed— flour, salt, pepper, Rice 
Krispies®. Make into balls and mash with a fork. Bake at 325 until 
brown— 20 to 30 minutes. 



7 



PICKLE ROLL 

Letitia Willis 



Sweet cucumber pickles 



Cream cheese 



Bread slices 

Remove crust from bread slices and spread with cream cheese. Roll 
each slice tightly around sweet cucumber pickle, chill thoroughly and 
slice to serve. (This would be good for showers!) 



In a mixing bowl, combine butter, cheese, ham, and seasoning. Blend 
in flour. Shape dough into a smooth ball. Roll dough into balls the 
size of large marbles and place on baking sheet. Bake in moderate 
oven 15-18 minutes. Serve piping hot. Makes 40 puffs. 

KOSHER DILL PICKLES 

Sue and Idllie Pilgreen 

Wash cucumbers and place in quart jars. To each jar, put in a clove of 
garlic and plenty of dill. For six quarts, cover with the following 
liquid: 

3 qt. water 1 c. pickling salt 

1 qt. vinegar 1/3 tsp. alum 

Bring to a boil and pour in jars and seal. 



HAM 'N' CHEESE PUFFS 

Letitia Willis 



Vz c. butter or margarine 

VA c. shredded cheddar cheese 

l A c. finely chopped baked ham 



1 c. sifted flour (self-rising) 
V* tsp. Worcestershire sauce 
Dash of cayenne pepper 



8 



CHEESE BALL 

Faye Causey 



2 c. grated cheddar cheese 
1 (8 oz.) pkg. cream cheese, 

softened 
1 small onion, chopped 



1 small jar pimentos 
1 small bell pepper, chopped 
1 tsp. Worcestershire sauce 
1 c. pecans, chopped fine 



2 Tbsp. crushed pineapple 

Mix all of the above ingredients except pecans. Form into ball and 
roll in the chopped pecans. Chill and serve. 



2 Tbsp. fat-free buttery spread 

Preheat oven to 450 degrees. Bake potatoes for 1 hour and 20 
minutes. For larger potatoes, extend the cooking time to make sure 
potatoes are well done and skins are dry. For best results, bake 
potatoes a day in advance, refrigerate overnight, and slice the 
following day. 

When ready to prepare the potato skins, preheat oven to 450 degrees. 
Cut each potato into fourths and hollow out all but !4 inch of the 
potato. You may use remaining potato for another purpose, because it 
will not be used in the recipe. Spray each potato skin with cooking 
spray and set aside. Spray a non-stick skillet with cooking spray. 
Saute onion and green pepper. Add a few dashes of hot sauce for 
your taste, followed by buttery spread and bacon bits. Sprinkle in salt 
and pepper as desired. Stir until vegetables are transparent and 
ingredients are well combined. 

Remove from heat and spread the sour cream mixture over the potato 
shell. Bake the shells uncovered for about 8 minutes. Remove shells 
from the oven and sprinkle equally with cheddar cheese. Continue to 
bake for 1 to 2 minutes or until cheese melts. Serve hot. Yield: 16 
appetizers. Three grams of fat per serving. 



SUMMED-DOWN STUFFED POTATO SKINS© 

Evelyn Stocks 



4 large baking potatoes 
Butter-flavored cooking spray 
Vz c. finely chopped onion 
Vz c. chopped green pepper 
Hot sauce to taste 



Salt and pepper to taste 
Vz c. fat-free sour cream 
1 c. reduced-fat cheddar 
cheese 



V* c. reduced-fat bacon bits 



9 



NOTES 



10 



F^ofite Recipes 



HOT CRANBERRY CITRUS PUNCH 

Sue and lAUie Pilgreen 



1 (32 oz.) btl. cranberry juice 
cocktail 

Vz c. RealLemon® Reconstituted 

Lemon Juice 
3 whole cloves 

2 cinnamon sticks 

1 (32 oz.) bottle ginger ale 



2 c. orange juice 
Vz c. honey 

l A c. RealLime® Reconstituted 

Lime Juice 
Additional cinnamon sticks, 

optional 



In large kettle, combine all ingredients except ginger ale; simmer 
over medium heat about 15 minutes. Remove spices. Just before 
serving, add ginger ale and heat through. Serve hot. If desired, 
garnish with additional cinnamon sticks. 



LEMONADE 

Judy Harris 

2 c. real lemon juice 2-2/3 c. sugar 

2 tsp. lemon extract Water to fill gallon pitcher 

Mix lemon juice, sugar, and lemon extract. Stir well, add water and 
stir well. 



PUNCH 

Judy Harris 

2 pkg. Kool-Aid®, any flavor 2 c. sugar 

1 (46 oz.) can pineapple juice 2 qt. water 

32 oz. ginger ale 

Use whatever flavor Kool-Aid® you want, depending on what color 
punch you want to make. Mix all ingredients together except ginger 
ale and freeze in 4-5 quart ice cream buckets. Remove from freezer 4 
hours before serving and thaw at room temperature. Add 32 ounce 
ginger ale per recipe. (Can add fine crushed ice when serving) 



11 



ORANGE EGGNOG 

Sue and Lillie PUgreen 

2 (32 oz.) cans Borden® Eggnog, 1 to 1 Vz c. cold water 
chilled Orange peel twists, optional 

2 (6 oz.) cans frozen orange juice 
concentrate, thawed 

In large pitcher, combine eggnog, orange juice concentrate, and 
water. Garnish with orange twists. Refrigerate leftovers. 

WASSAIL 

Doris Baker 

1 gal. apple juice 

2 (2-liter) ginger ale 
8 or 10 oz. red hot cinnamon 

candy hearts 

In a large pot, combine apple juice and ginger ale. Tie the cinnamon 
candy, cinnamon sticks, and cloves in cheesecloth. Boil for about 20 
minutes. Serve hot. 




4 (2-inch) cinnamon sticks 
16-20 whole cloves 



12 



Thorite ILecfpes 



CHICKEN DRESSING 

Hazel Williams 



2 box saltine crackers, crushed 2 Tbsp. parsley flakes 

3 to 4 pieces boiled chicken 2 Tbsp. onion flakes 
or turkey 1 to 2 qt. broth 

6 hardboiled eggs, chopped 

Crush crackers and set aside in large mixing bowl. Boil chicken in 
salt and pepper water until done. Remove from heat saving broth. 
Cut or chop chicken into small bite-sized pieces (like chicken salad). 
Add chopped boiled eggs and both flakes. Spray 1 lxl 4-inch pan and 
using broth, mix the above into a cake or cornbread consistency. 
Pour into sprayed pan and bake at 350 degrees for 35 to 45 minutes. 



APPLE MUFFINS 

Faye B. Adams 

1 box yellow cake mix 
3 eggs 
l A c. sugar 



1 (Mb.) can applesauce 

2 tsp. cinnamon 



Blend and mix the ingredients well. Pour into miniature muffin pans. 
Bake at 350 degrees for about ten minutes or until done. This will 
yield about 72 miniature or 36 regular muffins. 



BANANA NUT BREAD 

Sue and Ldllie Pilgreen 

1 egg, well beaten 
Vz c. sugar 
Vz stick margarine 
Vz tsp. vanilla 
2/3 c. flour 



Vz c. chopped pecans 
1 mashed banana 
Few drops of lemon juice 
Vz tsp. soda 



Add to beaten eggs, sugar, butter, vanilla, and lemon juice, and then 
beat. Add flour and beat well. Add banana, nuts, soda, and mix well. 
Turn into a 9Vz xB%x2 3 A -inch greased loaf pan. Bake at 350 degrees 
for about 25 minutes or until done. Let cool in pan. Enjoy! (Grandma 
doubles her recipe and this is not written double.) 



13 



BANANA BREAD 

Susan Todd 



1 c. sugar 

1 egg, beaten 

3 bananas, mashed 



1 Vz c. self-rising flour 
V* c. margarine 
Vz c. nuts 



Mix ingredients together. Bake at 350 degrees for 45 minutes. Yields 
one loaf. 

BLUEBERRY MUFFINS 

Sue and Ldllie Pilgreen 

Beat slightly with a fork - 

2 eggs 
Stir in - 

1 c. milk Vz c. oil or melted shortening 

Sift together and add - 

3 c. of self-rising flour 2 c. fresh blueberries 
1 c. sugar 

If using plain flour add - 

4 tsp. baking powder 1 tsp. salt 

Stir just until flour is moistened. Batter should be lumpy. Don't over 
mix. Fill muffin cups 2/3 full. Bake at 375 degrees for about 20-25 
minutes or until brown on the top. This recipe is doubled! It makes 
2Vz -3 dozen. So if you want smaller amounts, single this recipe. 



2 c. self-rising flour 

Cream margarine; add sugar, well-beaten eggs, and sifted flour. Add 
nuts, coconut, raisins, and dates. Pour into 10xl4-greased pan; bake at 
300 degrees for 30-40 minutes. Cool and cut into squares. Makes 2 
dozen. 



CHEW BREAD 

Sue and ldllie Pilgreen 



1 stick margarine 

1 box light brown sugar 

3 eggs 



1 tsp. vanilla 

% c. nuts, coconut, raisins, 
and/or dates 



14 



BLUEBERRY MUFFINS 

Anonymous 



Muffins: 

2 eggs 

Vz c. margarine 
Z A c. sugar 
Vz c. sour cream 
Vz c. milk 

Streusel Topping: 

% c. sugar 
2 Tbsp. flour 



2 tsp. baking powder 

Wz c. flour 

2 c. blueberries 

Vz c. flour 

2 Tbsp. sugar 



2 Tbsp. margarine 



Preheat oven to 375 degrees. Cream together eggs, margarine, 
sugar, and sour cream. Add milk, baking powder, and flour; mix well. 
Toss together blueberries, flours, and sugar. Fold into batter. Fill 
muffin cups % full. Mix streusel ingredients together. Sprinkle on 
batter. Press into batter. Bake for 25 minutes. 



CHEW BREAD 

Letitia Willis 

1 stick margarine 3 eggs 

1 box light brown sugar 1 Vz c. chopped nuts 

2 c. self-rising flour 

Cream butter and sugar. Add eggs, one at a time. Add flour 
gradually. With a big spoon, stir in nuts. Spread mixture in a greased 
and floured medium baking pan. Bake at 300 degrees in glass pan or 
350 degrees if using metal pan for 20-30 minutes. 

CINNAMON TOAST 

Letitia Willis 

1/4 c. sugar Vz tsp. cinnamon 

Spread soft butter, sugar, and cinnamon on bread and toast lightly in 
oven. 



15 



CORNBREAD 

Evelyn Bunch 



1 stick margarine 1 can cream corn 

2 box Jiffy® Corn Muffin Mix Dash of salt 
1/3 c. sugar Vz tsp. vanilla 

3 eggs slightly beaten 8 oz. sour cream 

Preheat oven to 350 degrees. Melt margarine in 9x1 3-inch glass 
baking pan. Empty muffin mix in bowl. Stir out all lumps and stir in 
sugar. Add the beaten eggs and mix well. Add corn. Mix well. Stir in 
salt and vanilla. Add sour cream and mix well. Pour into baking dish 
containing hot margarine. This will come up side to top. Spread it 
evenly over top. Bake at 350 degrees for 45-50 minutes. Enjoy! 



CORNBREAD FRITTERS 

Letitia Willis 

1 c. self-rising flour or plain 2 c. hush puppy mix 

flour 

Mix together and add enough water to mix well. Drop by 
tablespoonful into hot grease and fry. Brown on one side and then the 
other side. 



CRACKERS FOR A CROWD 

Angie Langley 

1 Vz c. canola oil 1 tsp. dill weed 

2 pkg. dry ranch dressing mix 4 (10 oz.) bags oyster 
1 tsp. garlic salt crackers 

1 tsp. lemon pepper 

Place crackers in 2-gallon Ziploc® jumbo freezer bags. Place oil in 
large measuring cup. Add dressing mix, garlic salt, dill weed, and 
lemon pepper and thoroughly mix. Pour over crackers. Close bag 
and move the crackers around by turning bag until all crackers are 
coated. Serves a bunch. 



16 



FRESH PEACH MUFFINS 

Anonymous 



1 egg 
1 c. milk 

l A c. melted shortening 

2/3 c. sugar 

Vz tsp. salt 

!4 tsp. cinnamon 



1 tsp. lemon juice 
l A tsp. vanilla 

2 c. unsifted flour 

3 tsp. baking powder 

1 c. unpeeled, chopped fresh 
peaches 



Preheat oven to 450 degrees. Beat egg. Stir in milk, shortening, 
sugar, salt, cinnamon, lemon juice, and vanilla. Sift together flour and 
baking powder. Stir into milk mixture just until blended. Do not over 
mix. Fold in peaches. Fill greased or paper cup-line muffin cups 2/3 
full. Bake for about 20 minutes or until brown. Makes 12 to 14. 



GINGERBREAD 

Evelyn Bunch 

1 c. butter or margarine 

1 c. sugar 

2 eggs 

Vz c. molasses 
Vz c. salt 



Vz tsp. baking soda 
1 tsp. ginger 

1 tsp. cinnamon 

2 c. self-rising flour 
1 c. boiling water 



Soften butter, blend with sugar, then add eggs. Add molasses, blend 
in. Add salt, soda, ginger and cinnamon; blend in. Add flour and 
blend in real well. Add boiling water, blend real well. Pour into 13x9- 
inch greased pan. Two small pans may also be used. Bake at 300 
degrees, 40-45 minutes until toothpick stuck in center comes out 
clean. 



SAUSAGE BISCUITS OR BALLS 

Letitia Willis 

3 c. Bisquick® 10 oz. mild or sharp cheese 

1 lb. mild or hot sausage Vz tsp. salt 

Mix well and roll into small balls and bake at 350 degrees for 15 
minutes. 



17 



HAM AND CHICKEN BREAKFAST ROLLS 

Evelyn Stocks 



Vz stick margarine 
l A tsp. poppy seed (optional) 
1 (5 oz.) can chunk chicken 
1 (5 oz.) can chunk ham 



1 Tbsp. Worcestershire sauce 

2 Tbsp. finely chopped onion 



1 (12-18 size) pkg. ready-to- 
serve dinner rolls 



1 Tbsp. prepared mustard 

Melt margarine over medium heat. Add onions and saute. When 
onions are tender, add Worcestershire sauce, mustard, and poppy 
seeds. Stir well. 

Cut rolls in half crosswise being careful not to break rolls apart from 
each other. Put chicken and ham in a bowl and separate chunks well 
with a fork. Add margarine mixture and blend well. Spread over 
bottom half of the rolls. Put top half of the rolls on the bottom half. 
Wrap in aluminum foil and place on a baking sheet in oven preheated 
to 325 degrees. Heat for 15-20 minutes. 

These rolls can be made a day or two in advance and refrigerated 
until use. Increase heating time to 30 minutes or until heated. This is a 
Christmas family favorite. It is easy to make and several packages of 
rolls can be made and refrigerated until needed. They are great as an 
appetizer, snack, or even for breakfast. 



Dash of salt 

Mix meal, flour, sugar, salt, and oil together and set aside. Beat egg 
and milk together and then add to mixture. Pour into greased 9x 13- 
inch pan and bake at 400 degrees for 45-60 minutes. 



MAMA'S CORNBREAD 

Evelyn Bunch 



1 X A c. meal 
Vz c. flour 
Vz c. sugar 



Va c. oil 
1 egg 



1 c. milk 



18 



SAUSAGE PUFFS 

Angie Langley 



1 lb. sausage 2 eggs 

2 c. shredded cheese 2 pkg. crescent rolls 

Fry sausage; drain. Mix sausage with beaten eggs and cheese. Roll 
out seams of crescent roll dough. Cut to have total of 24 squares (12 
sq. per can). Grease muffin pans with non-stick spray. Put one dough 
square in each pan and fill with sausage mixture. Bake at 350 degrees 
for 15 minutes. 



SQUASH PUPPIES 

Letitia Willis 

1 egg % c. self-rising corn meal 

Vz c. buttermilk % c. flour 

1 small chopped onion Salt and pepper to taste 

2 c. cooked squash, mashed 

Beat egg. Add milk, onion and squash. Combine meal, flour, and salt 

and pepper into squash mixture. Drop by small spoonfuls into deep 
fat. Cook until brown. 



STRAWBERRY MUFFINS 

Wilma Shackelford 

3 c. white flour 

1 tsp. salt 

1 tsp. baking soda 

1 tsp. cinnamon 

2 c. sugar 



3 eggs, well beaten 
1 c. oil 

2(10 oz.) pkg. frozen 

strawberries, drained 
1 c. chopped pecans, optional 



Sift together the dry ingredients. Make a well in the center and add 
eggs and oil. Stir just until well moistened. Stir in berries and nuts, if 
desired. Pour into two greased mini muffin pans. Bake at 350 degrees 
for 10-12 minutes. Makes approximately 60 muffins. 

You can also make as loaves by pouring mixture into two greased 8- 
inch loaf pans and baking at 350 degrees for about 1 hour. 



19 



PILLSBURY® CLASSIC BISCUITS 

Letitia Willis 



2 c. Pillsbury® Best Self-Rising % c. shortening 
Flour 2/3 cup milk 

Heat oven to 450 degrees. Lightly spoon flour into measuring cup and 
level off. In a large bowl, cut shortening into flour with fork or pastry 
blender until consistency of coarse meal. Add milk and stir with fork 
until mixture leaves side of bowl and forms soft, moist dough. (One to 

3 Tbsp. additional milk may be added to achieve desired 
consistency.) Turn onto floured surface; gently knead 10 times or until 
no longer sticky. Roll out 1/2 inch thick and cut with 2- inch floured 
cutter. Place on ungreased cookie sheet. Bake at 450 degrees for 8- 
12 minutes. Make 10-13 biscuits. 



SAUSAGE CHEESE MUFFINS 

Wendy Swanner 

1 lb. bulk pork sausage Vz c. milk 

1(10% oz.) can condensed 2-3 tsp. rubbed sage 

cheddar cheese soup, undiluted 3 c. biscuit/baking mix 

Cook sausage in skillet over medium heat until no longer pink. 
Combine soup, milk, sage, and sausage. Stir in the biscuit mix just 
until moistened. Fill greased miniature or regular muffin cups 2/3 full. 
Bake at 400 degrees for 15-20 minutes or until muffins test done. 



TURKEY DRESSING 

Letitia Willis 

1 pkg. Pepperidge Farm® Stuffing Livers, cooked and 
4-5 eggs, boiled and cut up fine chopped up fine 

Gizzards, cooked and chopped up Chicken broth 
fine 

Mix well all the ingredients above. Pour into a greased casserole dish 
and bake at 350 degrees for 30-45 minutes or until crust is brown. 
This is my recipe. 



20 



ZUCCHINI BREAD 

Susan Todd 



2 c. unpeeled, grated zucchini 4 c. self-rising flour 

1 c. oil 3 tsp. cinnamon 

3 eggs 1 c. chopped nuts 

2 c. sugar 1 tsp. vanilla 

Mix zucchini, oil, eggs, sugar, vanilla, and 2 cups of flour. Then mix 2 
cups flour, cinnamon, and chopped nuts. Add to first mixture. Blend 
well, but don't beat. Bake at 350 degrees for 45 minutes. Yields 2 
loaves. 



GRANNIE PAINE'S HUSH PUPPIES 

Dave Alton 

1 c. pancake flour 1 Tbsp. sugar 

1 c. self-rising meal 1 egg 

1 medium onion, chopped 

Add enough water to make a medium stiff dough or until it will hold 
together when dropped from spoon. Drop in hot grease. Cook until 
golden brown. 



RED LOBSTER™ -STYLE CHEESE BISCUITS 

Peggy Tomlin 

I Va lb. Bisquick® (3 c.) 3 oz. freshly shredded 

I I oz. very cold water (1 '/a c. Cheddar cheese (1 c.) 
minus 1 Tbsp. ) 

Add Bisquick® and cheese to ice water, blending in a mixing bowl. 
Gently mix until dough is firm. Using a small scoop, place the dough 
on a baking pan lined with baking paper or greased and sprinkled 
with cornmeal. Bake at 375 degrees for 10 to 12 minutes or until 
golden brown. While biscuits bake, combine garlic spread 
ingredients and brush baked biscuits with garlic topping as soon as 
you take them out of the oven. 



21 



MUFFINS 

Letitia Willis 



2 c. flour 
1 tsp. salt 
1 egg, beaten 
l A c. shortening 

Mix well and pour in muffin pan. 
minutes. 



2 tsp. baking powder 
2 Tbsp. sugar 
1 c. milk 



Bake at 400 degrees for about 20 



CHEW BREAD 

Ann Haddock 

1 box brown sugar 1 stick margarine, melted 
3 eggs 1 tsp. vanilla 

2 c. self-rising flour 1 c. chopped pecans 

Mix all ingredients together; spread in a greased pan. Bake at 350 
degrees for 30-35 minutes. 



BEST BLUEBERRY COFFEECAKE 

Peggy Tomlin 



Vz c. (1/2 stick butter or margarine 

softened 
1 c. plus 2 Tbsp. granulated sugar, 

divided 
1 c. all purpose flour 
% tsp. salt 

1 tsp. ground cinnamon 



2 c. fresh or frozen unthawed 

blueberries 
4 oz. regular or nonfat cream 

cheese 
1 egg 

1 tsp. baking powder 
1 tsp. vanilla extract 



Preheat oven to 350 degrees. Grease lightly a 9-inch round cake pan. 
Using an electric mixer on medium speed, beat the butter and cream 
cheese until creamy, about 3 minutes. Gradually add 1 cup sugar and 
beat well. Add eggs and beat well. In a bowl, combine flour, baking 
powder, and salt. Add to butter mixture. Stir in vanilla. Gently fold in 
berries. The batter will be very thick; pour into prepared pan and 
smooth top. Combine the remaining 2 tablespoons sugar and 
cinnamon and sprinkle over batter. Bake for 50 to 60 minutes. Cook 
on rack. Makes 10 servings. 



22 




$row&ies, Sources 23 

Crises 28 

Crocfy 55 

Cookies 62 

$ies 65 

Other Desserts 80 



<2/D 



SEES 



i 
i 




'fcrow&ies, "$m, Squares 2S 

Csfces 28 

C9D<fy 55 

Coofcies 62 

ties 65 

Other Desserts §0 



05 



E^orite Recipes 



BBBgg 



BROWNIES 

Peggy Edwards 

Yz c. margarine 1 tsp. vanilla 

2 Tbsp. cocoa 2 eggs 

1 c. sugar Vz c. nuts 

% c. self-rising flour 

Melt butter and cocoa; remove from heat. Add other ingredients; pour 
into greased 8-inch square pan. Bake at 350 degrees for 30 minutes. 



BROWNIES 

Evelyn Bunch 

2 squares of chocolate 
(or 6 Tbsp. cocoa and 
2 Tbsp. butter or margarine) 

Vz c. butter 

Melt chocolate and butter; add 
inch pan; bake at 350 degrees 1 



1 c. sugar 

2 eggs 

1 tsp. vanilla 
Vz c. sifted flour 

;r ingredients. Place batter in 9x13- 
1 done. 



BROWNIES 

Letitia Willis 

1/3 c. butter 3 A c. self-rising flour 

1 c. sugar 4 Tbsp. cocoa 

2 eggs Vz c. chopped nuts 

Cream butter and sugar; beat in eggs. Sift and stir in flour and cocoa. 
Add nuts. Spread in greased 8x8x2-inch pan. Bake at 350 degrees 
until top has dull crust (about 30-35 minutes). Cool slightly; cut into 
squares. 



23 



CONGO SQUARES 

Peggy Nobles 



2 3 A c. all-purpose flour 

2 Vz tsp. baking powder 

Vz tsp. salt 

2 sticks margarine 

1 box light brown sugar 



3 eggs 
1 tsp. vanilla 
1 c. nuts (optional) 
1 (6 oz.) pkg. semi-sweet 
chocolate pieces 



Mix flour, baking powder and salt. Melt shortening; add brown sugar. 
Mix well and cool slightly. Add eggs one at a time, beating after each 
addition. Add vanilla. Add dry ingredients, nuts and chocolate. Bake 
at 350 degrees for 25 to 30 minutes in a 10xl5x V< -inch pan. Cut into 
squares. Squares cut better if you cut them before they cool. 



OUT-OF-THIS-WORLD BROWNIES 

Jeannie Cleaton 



1 c. softened butter 
(no substitutes) 

2 c. sugar 
4 eggs 

Brown Butter Frosting: 

Vz c. butter (no substitutes) 
4 c. confectioners' sugar 

Glaze: 

1 oz. unsweetened chocolate 



2 tsp. vanilla extract 

2 c. all-purpose flour 

l A c. plus 3 Tbsp. baking cocoa 

1/8 tsp. salt 



X A c. plus 2 tsp. half-and-half cream 
2 tsp. vanilla extract 



1 Tbsp. butter (no substitutes) 



In a mixing bowl, cream butter and sugar; add eggs one at a time, 
beating well after each addition. Beat in vanilla. Combine flour, cocoa, 
and salt; gradually add to creamed mixture. Spread into ungreased 
13x9-inch baking pan. Bake at 350 degrees for 25-30 minutes or until 
toothpick inserted near center comes out clean (Do not overtake). 
For frosting, in heavy saucepan, cook and stir butter over medium 
heat for 5-7 minutes until golden brown; beat in confectioners' sugar, 
cream, and vanilla. Frost cooled brownies. For glaze, melt chocolate 
and butter; drizzle over the frosting. Cut into bars. Makes 3 dozen. 



24 



NEUYEAN MARCUS™ BARS 

Barbara Dell Carter 



Crust: 

1 box yellow cake mix 
1 stick softened butter 



1 egg 



Mix together; press into 13x9-inch pan. 



Topping: 

8 oz. softened cream cheese 
2 eggs 



1 box powdered sugar 
1 tsp. vanilla 



Mix together; pour on top of crust. Bake at 350 degrees for 45 minutes. 

GOLDEN BARS 

Letitia Willis 



2 Tbsp. all-purpose flour 

Combine flour and Vz cup brown sugar; cut in butter until mixture 
resembles coarse meal. Press mixture into a lightly greased 9-inch 
square pan. Bake at 350 degrees for 15 minutes. 

Combine eggs and next 5 ingredients, mixing well. Stir in coconut 
and pecans. Press egg mixture over crust. Bake at 350 degrees for 20 
minutes. Cool and cut into bars. 



\Vz c. all purpose flour 
Vz c. firmly packed brown sugar 
Vz c. butter or margarine, softened 
2 eggs, beaten 

1 c. firmly packed brown sugar 



Vz tsp. baking powder 
% tsp. salt 



Vz tsp. vanilla 



1 V* c. flaked coconut 
Vz c. chopped pecans 



BROWN SUGAR BROWNIES 

Angie Benson 



V/z stick margarine 
1 box light brown sugar 
3 cups flour 



3 eggs 

12 oz. semi-sweet chocolate chips 
1 c. nuts (pecans) 



Cook 25 minutes at 325 degrees. 



25 



MAGIC COOKIE BARS 

Sue and LdUie PUgreen 



Vz c. butter or margarine 

1 V* c. graham cracker crumbs 

1 (14 oz.) Eagle® Brand 



1 (6 oz.) pkg. semi-sweet chocolate 

morsels 
1 (3V£ oz.) can flaked coconut 



Sweetened Condensed Milk 1 c. chopped nuts 

Preheat oven to 380 degrees (325 degrees for glass dish). Melt butter 
in 13x9- inch pan; sprinkle crumbs over butter. Pour condensed milk 
evenly over crumbs. Top evenly with remaining ingredients; press 
down gently. Bake 25-30 minutes or until lightly browned. Cool 
completely before cutting. Store, loosely covered, at room temp. 



Preheat oven to 350 degrees. Line an 8-inch square baking pan with 
foil large enough so that the ends extend on two sides. Coat with 
cooking spray. In large mixing bowl, stir together cocoa, brown 
sugar, Splenda®, flour, and baking powder. Beat the eggs, oil, and 
vanilla together in separate bowl. Add egg mixture to dry 
ingredients, and stir until blended. Fold in Vz cup each of miniature 
marshmallows and graham cracker bits. Spread evenly in prepared 
pan. Bake 10 minutes. Sprinkle with the remaining marshmallows and 
graham cracker bits. Press gently to partially submerge into the 
batter. Continue to bake 20 minutes longer, until top marshmallows 
are golden. Cool completely in pan. Lift foil by ends onto cutting 
board, peel off foil, and cut into 16 squares. Makes 16 servings. 
Nutritional Analysis Per 1 Square: 1 lg carbohydrate, 2g protein, Sg 
fat, 86 cal. Exchanges: Vz starch, 1 fat 



S'MORE BROWNIES 

Debbie Adams 



Vz c. cocoa powder 
1/3 c. brown sugar 
Vz c. Splenda® 
X A c. all-purpose flour 
Vz tsp. baking powder 
3 eggs 



V* c. vegetable oil 
2 tsp. vanilla extract 
V* c. marshmallows, miniature 
6 graham crackers, broken into 
small pieces 



26 



STRAWBERRY CHIFFON SQUARES 

Sue and LdUie Pilgreen 



l A c. butter or margarine 

1 X A c. finely crushed vanilla wafers 

(about 45) 
1 (3oz.) pkg. strawberry gelatin 
1 (14 oz.) can Eagle® Brand 

Condensed Milk 



1(10 oz.) pkg. frozen sliced 
strawberries, in syrup, thawed 
4 c. miniature marshmallows 
Z A c. boiling water 
1 c. (V2 pt.) whipping cream, 
whipped 



In small saucepan, melt butter; stir in cookie crumbs. Pat firmly on 
bottom of 2-quart shallow baking dish (12x7-inch). Chill. In large 
bowl, dissolve gelatin in boiling water; stir in sweetened condensed 
milk and undrained strawberries. Fold in marshmallows and whipped 
cream. Pour into prepared pan. Chill 2 hours or until set. If desired, 
garnish with additional whipped cream and strawberries. Refrigerate 
leftovers. 



LEMON SQUARES 

Charles Hardee 

1 egg 1 box Duncan Hines® lemon cake 

1 stick butter mix 

Melt butter. Mix egg, cake mix, and butter together. Pour in 13x9- 
inch pan. 

Topping: 

8 oz. cream cheese 1 box powdered sugar 

2 eggs 

Mix topping ingredients together; pour over above mixture. Bake at 
350 degrees for 30-35 minutes. Sprinkle top with 2 teaspoons 
powdered sugar. 




27 



POUND CAKE 

Nancy and Snodie Wilson 

3 c. granulated sugar — sifted 

3 c. Swans Down® Cake Flour 

X A tsp. salt 

1 c. buttermilk 

1 Tbsp. vanilla flavoring 



6 eggs (med. or large) 

1 lb. butter, softened, room 

temp. 
Vz tsp. baking powder 



Beat egg whites separately until frothy; cream sugar and butter. Add 
salt and baking powder to flour; add milk to batter alternately with 
flour. Add flavoring and fold in egg whites well. 

Bake at 325 degrees for 1 hour and 20 minutes or until done. You 
might consider flouring and greasing pan. Use big bundt pan. 



CARROT CAKE 

Sue and IdUie Pilgreen 

2 c. sugar 
4 eggs 
2 c. flour 
Vz tsp. salt 
1 tsp. vanilla 



1 c. Wesson® Oil 

2 tsp. cinnamon 

2 tsp. soda 

3 c. grated carrots 



Beat eggs and sugar, Wesson® Oil, and vanilla. Add flour, carrots, 
cinnamon, salt and soda. Cook at 350 degrees for 30 minutes. 

Icing: 

1 stick margarine 8 oz. cream cheese 

1 tsp. vanilla 1 box powdered sugar 

1 c. pecans 1 tsp. vanilla 



Mix all ingredients together to make icing. 



28 



YELLOW CAKE LAYERS 

Lila Nobles 



2 sticks margarine (softened) 4 eggs yolks (save whites) 

1 V% c. sugar 2 c. self-rising flour 

1 tsp. baking soda 2/3 c. milk 

l A tsp. salt 1 Tbsp. vanilla 

Mix sugar and margarine well; add egg yolks one at a time, mixing 
well after each. Mix flour, baking soda, and salt and add alternately 
with milk. Add vanilla flavoring. Then add beaten egg whites (folding 
into batter). Bake at 350 degrees until inserted toothpick comes out 
clean. 



LILA'S CHOCOLATE ICING 

Lila Nobles 

2 sticks margarine 2 c. sugar 

1 c. evaporated milk 12 oz. Nestle's® semi-sweet 

morsels 

Bring first three ingredients to boil and boil (simmer) about three 
minutes. Add morsels and stir until morsels melt. Add nuts if desired. 
(I toast the nuts.) Do not try to spread on layers until cold. Also, use 
cold layers. Add vanilla to icing just before spreading. Good luck! 



ICE BOX FRUIT CAKE 

Letitia Willis 

1 lb. graham cracker crumbs 2 c. walnuts (English) 

1 lb. marshmallows 2 c. pecans 

1 (14V6 oz.) can of milk 1 c. each dark and golden raisins 

Vz c. each red and green candied 1 c. assorted candied pineapple 

cherries (cut up) 1 pkg. dried dates 

1 can coconut 

Cook in a large saucepan. Melt marshmallow with milk. Then pour 
over crumbs and mix. Add nuts, fruit, and mix real well. Then pour 
into a buttered glass 3-quart dish and spread. 



29 



CARAMEL FROSTING 

Sue and Lillie Pilgreen 



l A c. packed dark brown sugar 1 stick of butter 

1 c. packed light brown sugar 1/3 c. evaporated milk 

2 c. sifted powdered sugar. 

Melt 1 stick butter in saucepan and add sugars. Let boil 1 minute. 
Add 1/3 cup evaporated milk and let boil 1 minute. Add 1 teaspoon 
vanilla. Let cool. Add 2 cups sifted powdered sugar. If frosting is too 
stiff, add a teaspoon or so of hot water. If frosting is too soft, add more 
powdered sugar. 



APPLESAUCE CAKE 

Letitia Willis 

1 V* c. sifted flour V* tsp. salt 

1 tsp. baking soda V* tsp. nutmeg 

Sift all of the above ingredients together in bowl. 

l A c. butter 1 c. applesauce 

1 c. sugar Vz c. raisins (optional) 

1 egg 

Cream butter and sugar together. Add egg and beat. Add flour 
mixture a little at a time with applesauce. Add raisins. Pour in 
greased pan and bake at 350 degrees for 40 minutes 



BUTTER PECAN BUNDT CAKE 

Lou Cash 

1 box Betty Crocker® Butter Pecan 3 A c. vegetable oil 

cake mix 1 c. water 

1 container coconut pecan icing 1 c. chopped pecans 

4 eggs 

Put all ingredients in mixing bowl and mix for two minutes. Pour 
batter into greased and floured bundt pan and bake at 350 degrees 
for 50 to 60 minutes or 
until toothpick comes out clean. 



30 



CREAMY FRUIT C N' NUT CHEESECAKE 

Sue and LUlie Pilgreen 



V* c. butter or margarine 
l A c. sugar 

1 (14 oz.) can Eagle® Brand 

Milk (not evaporated) 
!4 c. ReaLemon® Reconstituted 

Lemon Juice 
Vz c. chopped nuts 
1 Tbsp. grated lemon rind 
1 c. graham cracker crumbs 



2 (8 oz.) pkg. cream cheese, 

softened 
1 envelope unflavored gelatin 
1/3 c. None Such® Ready-to-Use 

Mince Meat 
1 c. QA pt) whipping cream, 

whipped 
Sour cream and nuts for garnish 

(optional) 



In saucepan, melt butter; stir in crumbs and sugar. Pat firmly on 
bottom of 9-inch springform pan or square pan; chill. In large mixer 
bowl, beat cheese until fluffy; add sweetened condensed milk, 
beating until smooth. In small saucepan, soften gelatin in 
ReaLemon®; cook and stir until dissolved. Add to cheese mixture 
with mince meat, nuts and rind; mix well. Fold in whipped cream. 
Turn into prepared pan. Chill 3 hours or until set. Garnish with sour 
cream and nuts. Refrigerate leftovers. 



Glazed cherries and nut halves 
(optional) 

Preheat oven to 325 degrees. Generously grease and flour a 9- or 10- 
inch tube pan. In large bowl, combine all ingredients except syrup, 
water and cherries; mix well. Turn into prepared pan. Bake 1 hour 
and 10 to 15 minutes or until toothpick inserted near center comes out 
clean. Cool 15 minutes. Turn out of pan. Cool thoroughly. In small 
bowl, mix together syrup and water; brush over cake. Garnish with 
cherries and nuts. 



QUICK 'N' EAST FRUITCAKE 

Sue and LUlie Pilgreen 



3 c. baking (biscuit) mix 
3 eggs 
1/3 c. milk 

2 c. (1 lb.) mixed candied fruit 
1 c. coarsely chopped nuts 



1 (28-ounce) jar None Such® 
Ready- 1 o-Use Mince Meat 
3 Tbsp. vegetable oil 
y A c. light corn syrup 
1 Tbsp. hot water 



31 



SOUR CREAM POUND CAKE 

Sue and LUlie Pilgreen 



Vz lb. butter 

2 3 /< c. cake flour 

6 large eggs 

Cream the sugar, butter, and 
flour alternately; add vanilla. C 



8 oz. cream cheese 
3 c. sugar 
1 tsp. vanilla 

- cream until smooth. Add eggs, 
at 300 degrees for VA hours. 



YELLOW CAKE— LEMON 

Sue and Wlie Pilgreen 

1 pkg. yellow cake mix 2/3 c. water 

1 pkg. lemon Jell-O® 1 tsp. lemon extract 

4 eggs 1 tsp. vanilla 

2/3 c. Wesson® Oil 

Mix all ingredients together. Bake at 325 degrees in tube pan. Cook 
cake 1 hour before opening the door. (Makes a real moist cake.) 



EVELYN BUNCH'S ALMOST HEAVEN CAKE 

Evelyn E. Bunch 

1 pkg. (2-layer size) yellow 1 can (20 oz.) crushed 
cake mix pineapple 

1 pkg. (3 % oz.) instant vanilla 1 (13 oz.) frozen whipped 
pudding topping 

1 pkg. (8 oz.) cream cheese 2 c. cold milk 



Prepare cake as directed. Bake in 13x9-inch pan or baking dish. 
When done, prick cake generously with fork. Pour undrained 
pineapple over top while cake is hot. Blend pudding with milk and 
beat in cream cheese; spread over layer of pineapple; then cover with 
whipped topping. Refrigerate until ready to serve. If desired, garnish 
with chopped nuts or coconut. 



32 



BASIC BUTTER FROSTING 

Letitia Willis 



2 Tbsp. butter 2 Tbsp. milk 

1 c. powdered sugar Vz tsp. vanilla 

Cream butter and sugar well. Add the flavoring and milk until mixture 
spreads well. 



OATMEAL CAKE 

Sue Pilgreen 

V/z c. boiling water 2 eggs 

1 c. oatmeal Wz c. flour 

1 c. white sugar 1 tsp. soda 

1 c. brown sugar 1 tsp. cinnamon 

Vz c. oil Vz tsp. salt 

Pour boiling water over oatmeal. Let cool. Add white sugar, brown 
sugar, oil, eggs, flour, soda, cinnamon, and salt. Pour in loaf pan and 
bake at 350 degrees for 30 minutes. 

Icing: 

1 c. brown sugar 1 c. coconut 

1 stick margarine Vz c. nuts 

1 egg 1 tsp. vanilla flavoring 

Melt margarine and brown sugar together. Then add other 
ingredients. After the cake has baked, pour icing on and let brown. 



PECAN CAKE 

Angie Langley 

1 box Betty Crocker® Butter Pecan 1 container Betty Crocker® 

Cake Mix Coconut Pecan Icing 

4 eggs % c. vegetable oil 

1 c. milk Vz c. chopped nuts 

Mix all ingredients together. Pour batter into a greased bundt or 
angel food cake pan. Bake at 350 degrees for 50 to 60 minutes. Invert 
on plate; sprinkle with powdered sugar. 



33 



STRAWBERRY CAKE 

Sue and Lillie Pilgreen 



1 pkg. white cake mix 
1 c. cooking oil 
4 eggs 



1 pkg. strawberry gelatin 
Vz c. water 

Vz c. thawed or fresh strawberries 



Mix all ingredients and pour into 9x1 3-inch pan, greased and floured. 
Bake at 350 degrees about 35 to 40 minutes. 

Icing: 

1 stick margarine 1 pkg. powdered sugar 

Vz c. strawberries 

Cream margarine; slowly add powdered sugar and strawberries. 
Spread over cold cake. 



CORN BREAD CAKE 

Angie Langley 

1 Vz c. self-rising flour 4 eggs 

1 c. oil 1 c. brown sugar 

1 c. white sugar 1 c. chopped pecans 

1 tsp. vanilla 

Mix together and pour into a greased 9x1 3-inch pan. Bake at 350 
degrees for 35 to 
40 minutes. 



SNACB3NG CAKE 

Letitia Willis 

2 eggs 2 c. flour 

Vz stick butter or margarine, ZVz c. milk 

melted 1 tsp. vanilla flavoring 

2Vz c. sugar 

Beat eggs one minute; add melted butter. Add eggs and butter 
mixture to sugar. Add the rest of the ingredients and beat five 
minutes. Bake in long pan 30 to 40 minutes at 400 degrees. Use 
desired topping or serve plain for snacking. 



34 



DIRT CAKE 

Rebecca Miller 



1 lb. Oreos®, crushed 8 oz. cream cheese 
l A stick margarine 1 c. lOx sugar 

2 small pkg. vanilla instant pudding 1 2 oz. Cool Whip® 

3 c. milk 1 tsp. vanilla 

Mix pudding and milk. Stir in sugar, Cool Whip®, and vanilla. In 
another bowl, mix cream cheese and butter. Blend the ingredients of 
the two bowls together. Place half the Oreos® in the bottom of a 9 x 
13-inch casserole. Put the filling on top of that; then top with the 
remaining Oreos®. Chill and serve. 



FRUIT ICING 

John Penuel (Submitted by Jeannie deaton) 

Fresh or canned fruit icing. Goes over 3 yellow cake cooked layers 

Mix 1 (20 oz.) of fruit (options: strawberry, pineapple, blueberry, 
coconut), 1 can condensed milk, 1 tsp. lemon juice (not for 
pineapple). Fold in 1 (12 oz.) Cool Whip® together and sit over night 
in refrigerator. Next day cool 3 cooked Duncan Hines® yellow cake 
layers and add icing. Refrigerate. 



CARROT PINEAPPLE CAKE 

Letitia Willis 

2 c. sugar 

VA c. Wesson® Oil 

4 eggs 

2 c. self-rising flour 



2 tsp. cinnamon 

3 c. grated carrots 

Vz c. chopped pecans 

1 small can crushed pineapple 



Cream sugar and oil; add eggs and cream well. Add flour and 
cinnamon. Mix well. Add carrots, nuts and pineapple. Pour into three 
layer pans. Bake at 300 degrees for about 40 minutes. 

Icing: 

1 lb. powdered sugar Vz stick margarine 

1 (8 oz.) pkg. cream cheese 2 tsp. vanilla 

Combine all ingredients. Mix well. Spread over cake. (15 servings) 



35 



CRESCENT CHEESE COFFEE CAKE 

Angie Langley 



2 tubes crescent rolls 2 (8 oz.) pkg. cream cheese, 

1 c. granulated sugar room temperature 

1 large egg 1 tsp. vanilla 

Grease a 13x9-inch pan. Spread one tube of crescent rolls on bottom, 
sealing perforations. Mix cream cheese, sugar, vanilla, and egg. 
Pour over tube of rolls. Top with other tube of rolls. Bake at 350 
degrees for 20 to 25 minutes. Make a glaze of powdered sugar mixed 
with milk and drizzle over cake. 



ICE BOX CAKE 

Whe A Pilgreen 

1 box graham crackers X A box raisins 

1 can Eagle® Brand milk 1 jar marshmallow cream 

1 c. chopped pecans 

Dissolve marshmallow cream and eagle brand milk in double boiler. 
Crush graham crackers; combine everything and with butter hands, 
form into the shape of a loaf. 



LEMON SUPREME POUND CAKE 

Charles Hardee 



1 pkg. Duncan Hines® Deluxe II 

Lemon Supreme Cake Mix 
Vz c. Crisco® Oil 
4 eggs 



1 pkg. lemon instant pudding 

mix (4 serving size) 
1 c. water 



Preheat oven to 350 degrees. Blend all ingredients in a large bowl. 
Beat at medium speed for 2 minutes. Bake in a greased and floured 
tube pan (10-inch or fluted) for 45 to 55 minutes or until center springs 
back when touched lightly. Cool 25 minutes in pan; then invert onto 
serving plate. 

Glaze: Blend 1 cup powdered sugar with either 2 tablespoons milk or 
2 tablespoons lemon juice. Drizzle over cake. 



36 



i CINNAMON POUND CAKE 

Ralph Ford 



1 box Duncan Hines® Yellow 1 sm. box vanilla instant pudding 
Cake Mix 1 tsp. vanilla flavoring 

4 eggs 1 c. water 

2/3 c. oil 1 tsp. butter flavoring 

Mix all together for eight minutes with mixer; then add 2/3 cup sugar, 

2 tablespoons cinnamon sugar, and mix well. Bake at 350 degrees for 
one hour. 



Icing or glaze: 

1 14 c. powdered sugar 1 tsp. vanilla flavoring 

1 tsp. butter flavoring 

Add enough water to spread on cake while hot. 



CHOCOLATE ICING 

Anonymous 

2 c. sugar 1 stick margarine 

Vz c. milk l A c. cocoa 

Boil for about 2 minutes; then add V* tsp. vanilla flavoring. Beat with 
spoon until thickened. 



OKLAHOMA COCONUT CAKE 

Anonymous 

1 pkg. yellow cake mix 1 (8 oz.) can cream of coconut 

1 can sweetened condensed 1 c. flaked coconut 

milk 1 (8 oz.) container Cool Whip® 

X A c. chopped pecans 

Bake cake according to package directions, using a 9x1 3-inch pan. 
When done, and while cake is still hot, poked holes with a fork all over 
cake surface. Mix condensed milk with cream of coconut and pour 
over the cake. When cake is completely cool, frost with flaked 
coconut, pecans, and Cool Whip®. Keep refrigerated. 



37 



PEANUT BUTTER CHOCOLATE CHIP CHEESECAKE 

Charles Hardee 



Crust: Use recipe on package of graham cracker crumbs. Press onto 
bottom of 9-inch springform pan. 



1 c. chocolate chips 

Cream together the cheese and sugar until smooth. Add peanut 
butter; add eggs, one at a time, mixing until smooth. Add sour cream 
and lemon juice; mix until smooth. Fold in chocolate chips. Pour into 
prepared springform pan. Bake in preheated 350-degree oven for 
one hour. (If using gas oven, place pan of water on bottom shelf of 
oven, for moisture). Turn off oven and leave cheesecake in oven for 
additional 20 minutes. Remove from oven and cool. Pour topping 
over cool cheesecake. 

Topping: 

1 c. sour cream % c. chocolate chips 

l A c. sugar 

Combine in top of double boiler. Heat over simmering water until 
combined and smooth. Pour over cheesecake. Cook. 



Filling: 



1 lb. cream cheese 
1 H c. sugar 

2/3 c. peanut butter (smooth) 



5 eggs 

Vz c. sour cream 
2 tsp. lemon juice 



NELL'S CHOCOLATE ICING RECIPE 

Anonymous 



3 c. sugar 

3 Tbsp. flour 

2/3 stick margarine 



3 Tbsp. cocoa 
1 can milk 
vanilla 



Cook for 15 minutes. 



38 



BLUEBERRY CAKE 

Deborah Daughtry 

1 yellow cake mix (supreme with pudding) 

Cook according to package directions. Bake in sheet or as a two- 
layer cake. 

Icing: 

1(16 oz.) container Cool Whip® V% c. powdered sugar 
1 (8 oz.) pkg. cream cheese 2 tsp. vanilla flavoring 

Beat together and put on the cake. Add one can of blueberry pie 
filling on top of the white icing. Good luck! 

ORANGE SLICE FRUIT CAKE 

Faye Causey 



4 eggs 

2 sticks margarine 

3% c. plain flour 

1 tsp. salt 

1 tsp. soda 

Vz c. buttermilk 



2 c. sugar 
1 tsp. vanilla 

1 (8-oz.) box dates, chopped 
1 can flaked coconut 

1 lb. orange slice candy, cut up 

2 c. pecans, chopped 



Chop dates and nuts; add sugar and eggs one at a time. Mix soda in 
buttermilk. Add part of the flour, salt, margarine and vanilla. With the 
rest of the flour, mix the fruit mixture. Bake 2 hours or longer in 250- 
degree oven in a tube pan. 

Syrup: 

Rind of one orange, grated 2 c. powdered sugar 

1 c. orange juice 

Mix and pour over warm cake. 



39 



ASHLEY'S STRAWBERRY CAKE 

Ashley Daughtry 

1 yellow cake mix (supreme with pudding) 

Cook according to package directions. Bake in sheet or as a two- 
layer cake. 

Icing: 

16 oz. Cool Whip® l A c. powdered sugar 

1 (8 oz.) box of cream cheese 2 tsp. vanilla flavoring 

16 oz. sour cream 

Beat together and put on the cake. Then add a bag of frozen 
strawberries to the icing mix; save some to decorate the top of the 
cake. 



BEST BLUEBERRY COFFEE CAKE 

Peggy Tomlin 



X A c. (1 stick) butter or margarine, 

softened 
1 c. plus 2 Tbsp. granulated sugar, 

divided 
1 tsp. baking powder 
1 tsp. ground cinnamon 
4 oz. regular or nonfat cream cheese 



1 egg 

1 c. all purpose flour 
l A tsp. salt 

2 c. fresh or frozen unthawed 
blueberries 

1 tsp. vanilla extract 



Preheat oven to 350 degrees. Lightly grease a 9-inch round cake pan. 
Using an electric mixer on medium speed, beat the butter and cream 
cheese until creamy — about 3 minutes. Gradually add 1 cup of sugar 
and beat well. Add eggs and beat well. In a bowl, combine flour, 
baking powder and salt. Add to butter mixture. Stir in vanilla. Gently 
fold in berries. The batter will be very thick; pour into prepared pan 
and smooth top. Combine the remaining 2 tablespoons sugar and 
cinnamon and sprinkle over batter. Bake for 50 to 60 minutes. Cool 
on rack. Servings: 10 



40 



HONEY BUN CAKE 

Debbie Adams 



1 box yellow cake mix 
4 eggs 

l A c. brown sugar 
1 c. powdered sugar 
4 tsp. milk 



2/3 c. oil (preferably canola) 

1 (8 oz.) carton sour cream 

2 tsp. cinnamon 

1 tsp. vanilla flavoring 
5 Tbsp. honey 



Mix the cake mix, oil, eggs, and sour cream together until well 
blended. Pour half of the batter into a greased 9x1 3-inch baking pan. 
Mix the brown sugar and cinnamon together. Sprinkle some of this 
mixture over the batter you have already poured in the pan. Drizzle 
some of the honey over this mixture. Pour the remaining batter in 
your baking pan. Top with the remaining brown sugar and cinnamon 
mixture. Drizzle some honey over this topping. Now take a knife and 
swirl through the entire cake. Bake 40 minutes at 325 degrees. 

Mix your powdered sugar, vanilla, and milk together and pour this 
over the cake while it is warm. It will glaze just like a honey bun you 
buy from the store. Very easy and quick cake to serve. This cake will 
keep for several days and the longer you keep it, the better it gets. 



Prepare cake mix as directed on package; bake in 13x9-inch pan. 
Cool 15 minutes; then poke holes in cake with utility fork. Meanwhile, 
combine milk, sugar, and V» cup of coconut in saucepan. Bring to a 
boil; reduce heat and simmer one minute. Carefully spoon over warm 
cake, allowing liquid to soak down through holes. Cool completely. 
Fold l A cup of coconut into whipped topping and spread over cake. 
Sprinkle with remaining coconut. Chill overnight. Store leftover cake 
in refrigerator. Enjoy! 



MOIST C N' CREAMY COCONUT CAKE 

Evelyn Bunch 



1 pkg. yellow cake mix 

(with pudding) 
8 oz. Cool Whip®, thawed 



m c.milk 

2 c. angel flake coconut 
Vz c. sugar 



41 



PIG-PICKIN' CAKE 

Faye B.Adams 



1 small pkg. instant vanilla pudding 1 box yellow cake mix 
1 small can mandarin orange slices 1 medium container Cool 
1 can crushed pineapple Whip® or other topping 

X A c. shredded coconut (optional) 

Prepare cake mix according to box directions but use orange and 
pineapple juices from the cans of fruit instead of water. Put drained 
oranges in the cake mix and mix with mixer. Bake in sheet or layer 
pans (your choice — I bake in 3 layers). Set aside. 

Place drained pineapple, coconut, pudding, and Cool Whip® in a 
large bowl. Mix together with mixer until blended. Do_nol add liquid 
to the pudding mix. When cake is cooled, frost as usual with 
pineapple whipped topping mix. Refrigerate cake for 1 to 2 hours 
before serving to let the frosting set. 



DEVIL'S FOOD CAKE 

Vivia Williams (Submitted by Barbara and Delano) 

1 c. brown sugar 2 heaping c. self-rising flour 

1 c. white sugar 2 tsp. vanilla 

1 c. shortening (butter) 1 tsp. soda, leveled off, and 

2 eggs dissolved in 1 c. boiling 
Vz c. cocoa water 

l A c. sour milk (buttermilk) 



Mix ingredients in order given (right column, then left). The mixture 
will appear very loose; this is the way it should be. Pour into three 
greased 9-inch cake pans. (You might even consider four 8-inch 
pans.) It doesn't appear thick as you pour into the pans, but it should 
rise well. This will make a very big cake. Bake in slow oven 275 
degrees until done (35 min). 

Excellent if icing is Myra Page's Seven-Minute icing. 



42 



MYRA PAGE'S SEVEN-MINUTE ICING 

Myra Page (Submitted by Barbara and Delano) 



3 egg whites 1 c. white sugar 

Vz c. white corn syrup 3 Tbsp. cold water 

Vz tsp. cream of tartar 1 tsp. vanilla flavoring 

Mix together egg whites, sugar, corn syrup, water, and cream of 
tartar. Cook 7 minutes in double boiler beating with hand mixer the 
entire time. Add flavoring at the end of the process. Makes a very 
light icing — excellent. Holds well. 



BLUEBERRIES C N' CREAM CHEESECAKE 

Delano, Barbara, andMarjolein Wilson 

1 (9-in.) cheesecake (springform) pan 1 c. fresh blueberries 
2Vz c. fresh blueberries 1 Tbsp. cornstarch 

3 (8 oz.) pkg. cream cheese softened 1 c. sugar 

5 eggs 2 Tbsp. cornstarch 

Va tsp. salt VA c. sour cream 

2 Tbsp. sugar l A tsp. vanilla extract 
1 c. sugar V* c. water 

Combine 2 l A cups blueberries and 1 tablespoon cornstarch in 
container of electric blender or mixer; blend until smooth. Cook 
puree in saucepan over medium high heat about 15 minutes or until 
slightly thickened, stirring constantly. Set mixture aside to cool. 
Reserve l A cup puree for glaze. 

Beat cream cheese with electric mixer until light and fluffy. Gradually 
add 1 cup sugar, mix well. Stir in 2 tablespoons of cornstarch and V* 
teaspoon salt. Pour into greased springform pan. Pour puree over 
batter and swirl with knife. Bake at 325 degrees for 45 minutes, cool 
on wire rack for 20 minutes. Combine sour cream, 2 tablespoons 
sugar, l A teaspoon vanilla and spread on cake; bake additional 10 
minutes. Cool on wire rack, cover; chill for 8 hours. Combine 
remaining Vz cup puree, 1 cup sugar, and water in saucepan. Cook 
over medium heat, stirring constantly until thickened. Fold in 1 cup 
blueberries; let cool. Remove from sides of pan; pour blueberry 
glaze on cheesecake. 



43 



POUND CAKE 

Letitia Willis 



2 c. sugar Vz c. self-rising flour 

Wz c. shortening 2Vz c. all-purpose flour 

7 eggs 1 tsp. vanilla 

V* tsp. salt Vz tsp. almond flavoring 

Beat sugar and shortening until creamy. Add eggs one at a time and 
beat well after each addition. Add salt and milk. Sift together flours; 
beat into sugar mixture. Add flavorings; beat well. Pour into 
prepared tube pan. Bake at 300 degrees for about 1 hour and 15 
minutes or until done. 



GRAPE JUICE CAKE 

Ann Roach (Submitted by Faye Causey) 

1 Vz c. crushed pecans Vz c. Wesson Oil® 

1 box Duncan Hines® butter cake mix Vz c. fresh grape juice (or 

1 small pkg. instant vanilla pudding pulp) 

4 eggs Vz c. water 

Mix ingredients together. Add pecans last. Bake in tube pan, 325- 
degree oven for approximately 50-60 minutes. (Can also be baked in 
loaf pans, adjust bake time accordingly.) 

Icing: 

l A c. grape juice 1 c. sugar 

Vz c. butter 

Bring to a boil and pour over hot cake while still in the pan. Let it cool 
and then remove from pan. 



44 



STRAWBERRY, COCONUT, NUT CAKE AND ICING 

Janice Overman (Submitted by Barbara and Delano Wilson) 



1 box white cake mix 

3 Tbsp. flour 

1 c. cooking oil 

1 c. shredded coconut 

1 c. chopped nuts 



1 pkg. strawberry Jell-O® 
4 eggs 

1 c. sweetened crushed or 

chopped strawberries 
Vz c. milk 



Mix cake mix, dry Jell-O®, flour. Add oil, egg, and milk to mixture. 
Beat for three minutes. Add strawberries, nuts, and coconut and mix 
well. Bake in three greased and floured 8- or 9-inch pans. Bake at 350 
degrees for 20 to 30 minutes. Cool and frost. 

Frosting: 

1 stick margarine or butter 1 box powdered sugar 

(not melted- room temperature) Vz c. sweetened crushed or Vz 
c. shredded coconut chopped strawberries 

Vz c. chopped nuts 

Mix ingredients thoroughly with softened margarine and spread 
between the layers, sides, and top. Spread on cooled cake. (Might 
prefer a box and a half of powdered sugar to increase volume for 
frosting) 



3 c. cold milk 

Mix pudding with milk. Beat 2 minutes. Fold in Cool Whip®. Butter a 
9x1 3-inch pan. Line pan with whole graham crackers. Pour half of 
pudding mixture on top, line with crackers again, and then pour 
remaining mixture on top. Top with last layer of crackers. Frost with 
chocolate fudge icing and refrigerate. 



CHOCOLATE ECLAIR CAKE 

Sue Pilgreen 



2 box French vanilla pudding 
(instant) 



1 (9 oz.) Cool Whip® 
Graham crackers 



45 



ITALIAN CREAM CAKE 

Mamie CiUikin (Submitted by Delano and Barbara Wilson) 



For 2 two-layer cake: 

1- 1/3 stick margarine 
2/3 c. Crisco® 

2- 2/3 c. sugar 
1-1/3 c. buttermilk 

1-1/3 cans (small) Angel Flake® 
Coconut 



7 egg yolks 

2-2/3 c. flour (self-rising) 
1-1/3 tsp. soda 
1-1/3 tsp. vanilla 
1-1/3 c. chopped pecans 
7 egg whites 



For 1 three-layer cake: 

1 stick margarine 

2 c. sugar 

2 c. flour (self-rising) 

1 tsp. soda 

1 tsp. vanilla 

1 c. chopped pecans 



Vz c. Crisco® 
5 egg yolks 
2 c. flour (self-rising) 
1 c. buttermilk 
1 small can Angel Flake® 
Coconut 



5 egg whites, stiffly beaten 

Optional: Delano's additions to either: Add 1/8 teaspoon of 
cinnamon and 1/8 teaspoon allspice to batter before cooking. 

Directions for either of above cakes: Cream the margarine and 
Crisco®; add the sugar and beat well. Add the egg yolks and beat 
well. Sift flour and soda together. Alternately add flour and 
buttermilk. Sir in the vanilla, coconut, and nuts. Mix well and fold in 
stiffly beaten egg whites. Pour into greased and floured pans. Bake at 
350 degrees for 25 minutes. 



FROSTING FOR ITALIAN CREAM CAKE 

Anonymous 



Three layers/ 

1 (8 oz.) pkg. cream cheese 

Vz stick margarine 

1 box powdered sugar 

1 tsp. vanilla 

Vz c. chopped pecans 



Four layers: 

1 1 oz. cream cheese 

2/3 c. margarine 

1-1/3 box powdered sugar 

1-1/3 tsp. vanilla 

2/3 c. chopped pecans 



Combine all ingredients. 



46 



ICE CREAM CAKE 

Marjolein Wilson 



1 small instant vanilla pudding 



1 Swiss chocolate cake mix 



and pie filling 

Add instant pudding dry to cake mix and prepare cake mix according 
to box instructions. Bake in two 9-inch round pans. Cool completely. 
Cut layers to make four thin layers. Optional: Use 9xl3x2-inch pan. 
If you use this size pan, cut cake vertically into two halves; slice each 
half horizontally to make four layers. 

Icing: (best made the night before and refrigerated) 

8 oz. cream cheese (softened) 1 c. granulated sugar 

1 c. confectioner sugar 4 tsp. vanilla 

NOTE: Be careful and add granulated sugar slowly to cream 
cheese to avoid granules. With mixer cream together cream cheese 
and granulated sugar (must add very, very slowly). Then add 
confectioner sugar and vanilla. Refrigerate overnight for best results. 
Just before icing cake, add 12-ounce Cool Whip® to cream cheese 
mixture and beat. Ice cake. Cake should be refrigerated, and it ages 
well. 



Combine oil, eggs, and sugar in large mixing bowl; beat at medium 
speed with electric mixer until well mixed. Combine flour, soda, 
baking powder, salt, and cinnamon; stir in dry ingredients alternately 
with apples to egg mixture; mix well. Stir in pecans and half of 
morsels; spread batter into greased 13x9-inch pan. Sprinkle 
remaining morsels on top; bake at 350 degrees for 55-60 minutes or 
until done. Remove from oven and place under broiler for a few 
seconds to make sure morsels are melted (keep close watch while 
doing this). Serves 15. 



APPLE SNACK CAKE 

Hazel C. Williams 



Z A c. vegetable oil 
2 eggs 
2 c. sugar 

2Vz c. all-purpose flour 
1 tsp. soda 

1 tsp. baking powder 



1 tsp. salt 

1 tsp. ground cinnamon 
3 c. chopped apples 
1 c. chopped pecans 
1 (6 oz.) pkg. butterscotch 
morsels 



47 



RED VELVET CAKE 

Barbara and Delano Wilson 

1 c. butter — room temperature 

2 eggs 

1 Tbsp. cocoa 

1 c. buttermilk 

2 oz. red food coloring 



2 c. sugar 

1 Tbsp. vinegar 

2 l A c. self-rising flour 

1 tsp. vanilla 



Cream butter and sugar. Add eggs and beat until fluffy. Make a paste 
of vinegar and cocoa and add to mixture. Add flour alternately with 
buttermilk. Blend well. Add vanilla and coloring and mix well. Pour 
into two greased — two 9-inch or three 8-inch pans. Bake at 350 
degrees for 30 minutes. 

Icing: 

1 (8 oz.) pkg. cream cheese 1 box powdered sugar 

1 stick margarine 1 tsp. vanilla 

1 c. nuts 



Blend well and spread on top of layers. 



HONEY PECAN COFFEE CAKE 

Sue and UUie Pilgreen 



2/3 c. shortening 

2 X A c. unsifted flour, divided 

2 tsp. baking powder 

l A tsp. baking soda 

2 eggs 

1/3 c. chopped pecans 



% c. sugar 
1 tsp. cinnamon 
Vz tsp. salt 
l /» c. honey 
% c. buttermilk 



Preheat oven to 375 degrees. Cream together shortening and sugar; 
add 1 cup flour and cinnamon. Blend until mixture resembles crumbs. 
Remove Vz cup mixture and set aside for topping. To remaining 
crumb mixture, add baking powder, salt, baking soda, honey, and 
eggs; beat until blended and smooth. Add remaining 1 % cups flour 
alternately with buttermilk, beating after each addition just until 
blended. Spread batter in a greased 9-inch square baking pan. Work 
reserved crumb mixture between fingers until it resembles coarse 
crumbs; mix in pecans. Sprinkle mixture over top of batter. Bake for 
40 minutes or until a pick inserted in the center comes out clean. 
Makes 9 servings. 



48 



HUMMINGBIRD CAKE 

Lula Mae Whitehurst Wilson 



3 c. all-purpose flour 
1 tsp. salt 

1 tsp. ground cinnamon 
1 Vz c. vegetable oil 

1 (8 oz.) can crushed pineapple, 
undrained 

2 c. chopped bananas 



2 c. sugar 

1 tsp. soda 

3 eggs beaten 

VA tsp. vanilla flavoring 

2 c. chopped pecans or 
walnuts — save part of 
the nuts for frosting 



Combine dry ingredients in a large mixing bowl; add eggs and oil, 
stirring until dry ingredients are moistened. Do not beat . Stir in 
vanilla, pineapple, 1 cup chopped pecans and bananas. Spoon batter 
into three well-greased and floured 9-inch cake pans. Bake at 350 
degrees for 25 to 30 minutes or until cake is done. Cool in pans 10 
minutes; remove from pans and cool completely. 

Cream Cheese Frosting: 

2 (8 oz.) pkg. cream cheese, softened 1 c. butter — softened 
2 (16 oz) box 10X powdered sugar 2 tsp. vanilla flavoring 

Cream butter and cheese until smooth; add sugar and beat until fluffy. 
Stir in vanilla. 



Mix all together and bake in a 9-inch square pan for about 30 minutes 
at 350 degrees. I have also used a 9 x 13-inch pan. Ice when cake is 
cool. 



STRAWBERRY CAKE 

Faye B. Adams 



1 white or strawberry cake mix 
1 Tbsp. flour (self-rising) 
V* c. strawberries with juice 



4 eggs 
1 c. oil 

1 box strawberry Jell-O® 



Icing: 

4 c. powdered sugar 
1 stick butter (melted) 
1 Tbsp. vanilla 



Va c. strawberries with sugar 
added 



Mix together and spread on cake. 



49 



BLUEBERRY STREUSEL COFFEE CAKE 

Sue and Ldllie Pilgreen 



i 
i 



Topping: 

Vz c. packed brown sugar 

2 tsp. cinnamon 

% c. chopped walnuts 



3 Tbsp. flour 
2 Tbsp. butter 



Batter: 

Vz c. butter 

2 tsp. grated lemon rind 
2 c. flour 

1 tsp. baking soda 
1 c. sour cream 



1 c. sugar 
3 eggs 

1 tsp. baking powder 
Vz tsp. salt 

2 c. fresh blueberries 



Preheat oven to 350 degrees. Grease a 9x1 3-inch pan; set aside. To 
prepare topping, combine all ingredients except nuts until mixture 
resembles fine crumbs. Stir in nuts and reserve. 

To prepare batter, cream butter until fluffy; add sugar and lemon rind 
and beat well. Add eggs, one at a time, and beat well after each 
addition. Mix dry ingredients in a separate bowl. Add dry mixture 
alternately with sour cream to creamed mixture, blending well after 
each addition. 

Spread batter evenly in prepared baking pan. Sprinkle blueberries 
over batter. Sprinkle reserved topping over blueberries. Bake for 30 
to 35 minutes. Serve warm. Makes 12 servings. 



Cook flour and milk until thick on low heat— Cool! Beat vanilla, 
margarine, Crisco®, and sugar together; add other mixture. 



SUE'S FROSTING 

Sue Pilgreen 



5 Tbsp. flour 
1 c. milk 
1 tsp. vanilla 



Vz stick margarine 
V* c. Crisco® 
1 c. sugar 



50 



CHOCOLATE POUND CAKE 

Faye Causey 



Vz lb. margarine 
Vz c. Crisco® (solid) 
3 c. sugar 
5 eggs 
Vz tsp. salt 



Vz tsp. baking powder 
3 c. plain flour 
Vz c. cocoa 
1 c. milk 
1 tsp. vanilla 



Cream together margarine, Crisco® and sugar; add eggs, then dry 
ingredients, then milk and vanilla. Bake in 300-degree oven for V/z 
hours. 



Combine margarine, milk and cocoa. Stir over low heat and bring to a 
good boil. Remove from heat and add vanilla, sugar, and nuts, and 
put on cake while warm. 



Cream sugar and shortening. Add eggs and dry ingredients. Add 
vanilla and nuts. Bake in 13x9-inch pan at 300 degrees for 35-45 
minutes. Sprinkle miniature marshmallows on top of the cake. Run 
back in oven until they start to melt, probably about 5 minutes. 

Frosting: 

2 sticks melted margarine 1 box powdered sugar 

Vz c. cocoa 1 tsp. vanilla 

l A c. evaporated milk 1 cup chopped nuts 

Melt margarine. Stir in cocoa and evaporated milk. Pour mixture 
over powdered sugar. Add vanilla and chopped nuts. 



Icing: 

1 stick margarine 
3 Tbsp. cocoa 
1 tsp. vanilla 



6 Tbsp. sweet milk 
1 box powdered sugar 
1 c. chopped pecans 



MISSISSIPPI MUD CAKE 

Sue Pilgreen 



2 c. sugar 
1 c. shortening 
4 eggs 
Wz c. flour 



1/3 c. cocoa 
3 tsp. vanilla 
l A tsp. salt 

(can add 1 c. nuts, I don't) 



SI 



SWEET POTATO SURPRISE CAKE 

Hazel Boyd (Submitted by Barbara Boyd Wilson) 



1 l A c. cooking oil 

2 c. sugar 

4 eggs, separated 
2 1 /2 c. sifted cake flour 

3 tsp. baking powder 

1 tsp. ground cinnamon 
Va tsp. salt 



1 tsp. ground nutmeg 
1 tsp. vanilla 
1 c. chopped nuts 
4 Tbsp. hot water 
1 l A c. grated raw sweet 
potatoes 



Combine cooking oil and sugar and beat until smooth. Add egg yolks 
and beat well. Add hot water, then dry ingredients, which have been 
sifted together. Stir in potatoes, nuts and vanilla and beat well. Beat 
egg whites until stiff and fold into mixture. 

Bake in three greased 8-inch plan at 350 degrees for 25 to 30 minutes. 
Cool and frost. 



SWEET POTATO SURPRISE CAKE FROSTING 

Hazel Boyd (Submitted by Barbara and Delano Wilson) 

1 large can evaporated milk 1 tsp. vanilla 

1 c. sugar 3 egg yolks 

1 stick margarine 1-1/3 c. flaked coconut 

Combine milk, sugar, margarine, egg yolks, and vanilla in saucepan 
or in glass dish for the microwave. Cook for about 12 minutes, stirring 
constantly if on the range. Cook until mixture thickens. Remove from 
heat and add coconut. Beat until cool and of spreading consistency. 



52 



FRESH APPLE CAKE 

Faye Causey 



1 V* c. Wesson Oil® 

2 c. sugar 

3 eggs 

3 c. plain flour 
1 tsp. soda 



1 tsp. vanilla 
1 tsp. cinnamon 

3 c. diced fresh apples, peeled 
1 c. chopped nuts 
Vz c. coconut 



1 tsp. salt 

Cream sugar and oil together. Add eggs, then dry ingredients. Mix 
well and add vanilla. Stir in apples, nuts and coconut. Pour into 
greased tube pan and bake 1 hour and 20 minutes at 350 degrees. 



Melt glaze ingredients together and bring to a good boil. Cool and 
spread on top of warm cake. 

QUEEN ANNE OR HERSHEY® BAR CAKE 

Peggy Edwards 

1 box Swiss or devil's food cake mix V/z c. milk 
1 box instant vanilla pudding mix 3 eggs 
1 c. vegetable oil 

Mix cake mix and pudding together. In another bowl, add oil, eggs, 
and milk. Beat well then add to dry mix. Beat well. Bake at 350 
degrees for about 30-35 minutes in three 8-inch cake pans. Makes 3 
layers. 

Frosting: 

1 pkg. (8 oz.) cream cheese 1 c. powdered sugar 

(room temperature) 1 c. granulated sugar 

5 plain Hershey® bars — shaven 1 c. chopped nuts 

1 (12 oz.) container Cool Whip® 

Beat cream cheese and sugar; fold in Cool Whip® and nuts. Frost 
cooled cake layers. Sprinkle shaven chocolate bars between each 
layer and on top of cake. 



Glaze: 

1 stick butter or margarine 
1 c. brown sugar 



1 tsp. vanilla 
!4 c. milk 



53 



NOTES 



54 



PEANUT BRITTLE 

Sue Pilgreen 



2 Tbsp. butter or margarine 
1 c. sugar 



1 tsp. soda 

Wz c. of roasted peanuts 



l A c. molasses or corn syrup 

Melt butter or margarine. Add sugar and mix well. Gradually add 
molasses or syrup. Bake at 300 degrees or until small amount of syrup 
becomes very brittle in cold water. Remove from heat and stir in 
soda. Quickly add peanuts. Pour in very thin stream onto a large 
greased cookie sheet. When cool enough to handle, lift edges and 
stretch candy as thin as possible. When cold break into pieces. 



Heat and stir sugar, syrup and water in 3-quart saucepan until sugar 
dissolves. When syrup boils, blend in butter. Stir often after 230 
degrees and add nuts at 280 degrees; stir constantly to hard-crack 
stage (305 degrees), remove from heat; quickly stir in soda, mix well. 
Pour on large cookie sheet and let cool completely. Break it up in 
pieces. 



PEANUT BRITTLE 

Sue Pilgreen 



2 c. sugar 

1 c. light corn syrup 
X A c. water 



1 c. butter or margarine 

2 c. peanuts 
1 tsp. soda 



55 



MICROWAVE PEANUT BRITTLE 

Debbie Adams 



1 c. peanuts 1 tsp. margarine or butter 

1 c. sugar 1/8 tsp. salt 

Yz c. white corn syrup 1 tsp. baking soda 

1 tsp. vanilla extract or flavoring 

Combine peanuts, sugar, corn syrup and salt in a Wz -quart 
microwave-proof bowl. Microwave on high for 7 to 8 minutes, stirring 
after 4 minutes. Add butter and vanilla to syrup, blend well and 
microwave for 1 to 2 minutes more. Take out of the microwave and 
this mixture will be very hot. Add soda and gently stir until light and 
foamy. Pour mixture onto a lightly greased cookie sheet (I line mine 
with parchment paper). After it has cooled for about an hour, break it 
into small pieces and enjoy. Store in an airtight container. Makes a 
great gift at Christmas or any special occasion. 



VALENTINE BERRIES AND CREAM 

John Penuel (Submitted by Jeannie Cleaton) 



8 sq. (1 oz.) semisweet chocolate 

1 tbsp. shortening 

2 (3 oz.) pkgs. cream cheese, 
softened 

X A c. butter or margarine, softened 
1 Vz c. confectioners' sugar 



1/3 c. baking soda 
2 tbsp. milk 
1 tsp. vanilla extract 
2Vz c. whipping cream 
1 Vz c. fresh strawberries, 
halved 



Line a 9-inch heart-shaped or square baking pan with foil; set aside. 
In heavy saucepan over low heat melt chocolate and shortening, stir 
until smooth. Pour into prepared pan, swirling to coat the bottom and 
V/z inches up the sides; refrigerate for 1 minute, then swirl the 
chocolate to reinforce sides of heart of box. Refrigerate for 30 minutes 
or until firm. Using foil, lift from pan; remove foil and place chocolate 
heart on a serving plate. In mixing bowl, beat the cream cheese and 
butter until smooth. Combine confectioner's sugar and cocoa; add to 
creamed mixture with milk and vanilla. Beat until smooth. Gently fold 
two thirds of the whipped cream into cream cheese mixture. Spoon 
into heart. Insert star up #32 into a pastry or plastic bag, fill with the 
remaining whipped cream. Pipe around the edge of heart. Garnish. 



56 



MICROWAVE FUDGE 

Debbie Adams 



1 lb. of powdered sugar 2 tsp. of vanilla extract 

2/3 c. cocoa Vz c. of butter/margarine 

V* tsp. of salt l A c. chopped nuts 
X A c. of milk 



Do not mix these ingredients at all. In a large microwave proof bowl, 
add your powdered sugar, cocoa and salt. Add your 
butter/margarine (not heated but softened at room temperature) by 
dropping small portions over the mixture. I prefer stick 
margarine/butter. Pour your milk over this mixture. Do not mix any 
of this. It looks horrible but will be great. Cook in microwave on high 
for 2 minutes without interruption. Take out of the microwave and stir 
completely until well blended. Add your vanilla extract and your 
nuts. Spread in a foil lined or buttered 8x8-inch pan. Chill for 1 hr. 
Cut into small pieces and store in an airtight container. This will not 
turn into mush. It is great fudge. 



PEANUT BUTTER FUDGE 

Sue and LiJJie Pilgreen 

2 c. sugar 1 c. milk (can) 

4 Tbsp. peanut butter 1 tsp. vanilla 

Cook sugar, peanut butter and milk in a saucepan to soft-ball stage. 
Remove from heat and add vanilla. Beat until creamy, pour into 
buttered pan and cut into squares. Add nuts, raisins or coconut, 
optional. 



CHOCOLATE FUDGE 

Frances Edwards 

4 c. sugar 2/3 c. butter 

2/3 c. cocoa 1 large can pet milk 

2/3 c. dark syrup 1 tsp. vanilla 

Cook on candy thermometer at 235 degrees, let cool, add vanilla and 
nuts. Beat until thick. Pour in buttered pan to cool cut into squares. 



57 



ORANGE FUDGE 

Angie Langley 



3 c. sugar 1(17 oz.) jar marshmallow creme 

1 Vz sticks margarine Red and yellow food coloring 

2/3 cup evaporated milk Orange Flavoring 

Mix together sugar, margarine, and evaporated milk. Bring to a boil 
for 10 minutes. Put 1 cup of mixture to the side. In the remaining 
mixture add 3 tablespoons of orange flavoring, 5 drops of yellow, and 
3 drops of red food coloring. Mix well. Pour in buttered pan and 
spread. Add remaining white mixture on top. Swirl with a knife. 

HAYSTACKS 

Wendy Swanner 

(6 oz.) pkg. butterscotch chips 1 c. marshmallows or peanuts 

1 (3 oz.) can chow mien noodles Vz c. peanut butter 

Melt butterscotch chips and peanut butter in the top of a double 
boiler. Fold in the chow mein noodles, then marshmallows or 
peanuts. Drop by teaspoonfuls onto greased waxed paper. 



MOUNDS 

Sue and LdUie Pilgreen 

3 c. pecans (chopped med.) 7 oz. coconut (Bakers® Angel 
1 stick margarine Flake) 

Vz box powered sugar (sifted) 6 oz. chocolate morsels 

1 can Eagle® Brand can milk 2 oz. paraffin wax (4 tsp.) 

Melt margarine and add pecans in mixing bowl. Sift powered sugar 
and add milk. Add coconut mix and add to pecan mixture. Put on wax 
paper by spoon full and place in refrigerator for 45 minutes. Take out 
roll into balls. Melt chocolate morsels and wax in top of double boiler 
and with tooth picks dip balls. 



58 



SEAFOAM CANDY 

Elaine Haddock 

3 c. sugar Vz c. white syrup 

2 egg whites Vz c. water 

Cook 3 cups sugar, Vz cup white syrup, Vz cup water until it forms a 
hard ball in cold water (dip out small amount and drop in cold water). 
With mixer, beat egg whites until you can turn upside down. Pour 
cooked candy over egg whites (already beaten). With mixer, beat 
candy until it begins to get hard and dip out with spoon. Drop on 
waxed paper. Batch of 15 to 20 pieces. 

SUGARED PECANS 

Sue and Wlie Pilgreen 

1 c. sugar 1 tsp. cinnamon 

Vz c. water 

Boil until it forms a soft boil. Slowly add 1 quart of nuts. 

TOASTED PECANS 

Letitia Willis 

Vz c. butter or margarine, melted Salt to taste 

3 c. pecan halves 

Pour butter over pecans, stirring to coat well. Arrange pecans in a 
single layer on a baking sheet; sprinkle with salt. Bake at 275 degrees 
about 1 hour; stir occasionally. 



59 



SUGARED WALNUTS 

Letitia Willis 



1 c. brown sugar 
l A tsp. cinnamon 
Va tsp. salt 

1 tsp. grated orange rind 



6 tbsp. milk (I use can milk) 
1 tsp. vanilla flavoring 
2 1 /a to 3 c. walnut halves or 
any size pieces 



(I use 2 tbsp. of orange juice) 

Combine first 5 ingredients in a saucepan. Cook, stirring often until a 
little mixture, dropped in cold water, forms a soft ball. Remove from 
heat; add vanilla and walnuts, then stir until sugary. Turn at once onto 
waxed paper and separate walnuts. 

FUDGE 

Lou Cash 

4 c. sugar 1 large can milk 

2/3 c. cocoa 2 c. pecans 

2 sticks margarine 2 tsp. vanilla 

Combine sugar and cocoa. Add milk and margarine. Cook until 
mixture forms a firm soft ball in cold water. Remove from heat. Add 
vanilla and pecans. Beat until firm, but soft enough to pour into 
buttered 9x13 pan. 




60 



NOTES 



61 



COOKIES 



GRANNIE PAINE'S OUR FAVORITE COOKIES 

Dave Alton 

2 c. sugar l A c. peanut butter 

1 stick butter 2 l A c. oatmeal (3 minute or 

1 Tbsp. cocoa instant) 

Vz c. milk 



Bring sugar, butter, cocoa, and milk to a boil; boil for VA - 2 minutes, 
then remove from heat. Stir in peanut butter and oatmeal. Drop 
spoonfuls onto wax paper. Cool and enjoy. 



OATMEAL SCOTCHES COOKIES 

Debbie Adams (In memory of my mother, Sylvia Hardee) 



1 X A c. all purpose flour 

1 tsp. baking soda 

1 tsp. salt 

X A tsp. cinnamon 

1 c. softened butter/margarine 

% c. granulated sugar 

Z A c. firmly packed brown sugar 



2 eggs (may use egg substitute) 
1 tsp. vanilla 

3 c. quick or old-fashioned 
oats, uncooked 

1(12 oz.) pkg. Nestle Toll House® 
butterscotch-flavored morsels 



Preheat oven to 375 degrees. In a small bowl, combine flour, baking 
soda, salt, and cinnamon; set aside. In large mixing bowl, beat butter, 
granulated sugar, brown sugar, eggs, and vanilla until creamy. 
Gradually beat in flour; stir in oats and butterscotch morsels last. May 
have to use hands to mix all ingredients until well blended. Drop by 
rounded teaspoonfuls onto ungreased cookie sheet. (Baking stone 
works great if you have one). Bake 7-8 minutes for chewy cookies and 
9-10 minutes for crisper cookies. Remove cookies and let cool 
completely. Makes about 4 dozen. 



62 



LEMON COOKIES 

Linda Worthington 



1 box lemon cake mix 6 oz. white chocolate bits 

Vz c. oil Small pkg. slivered almonds 

2 eggs 

Mix ingredients well; drop by spoonful on cookie sheet. Bake at 350 
degrees until lightly browned. 



PEANUT BLOSSOMS 

Hazel Boyd (Submitted by Barbara B. Wilson) 

K c. butter 1 egg 

Vz c. creamy peanut butter 1 tsp. vanilla 

Vz c. packed brown sugar 1 Vz c. self-rising flour 

Vz c. granulated sugar Chocolate kisses 

Cream together butter and peanut butter; add sugar and brown 
sugar— cream them well. Add egg and vanilla; beat well. Blend in 
flour gradually. Shape dough into ball; roll balls in sugar. Place on 
ungreased cookie sheet. Bake at 375 degrees for 8 minutes. Remove 
from oven and place chocolate kiss on top of each cookie— pressing 
down firmly so that cookies crack around the edge. Return cookies to 
oven and bake 2-5 minutes longer until golden brown. 



PEANUT BLOSSOM NO. 2 - EASY 

Barbara B. Wilson 

1 (14 oz.) can Eagle® Brand 1 tsp. vanilla 
Sweetened Condensed Milk Granulated sugar 

% c. creamy peanut butter 

2 c. biscuit baking mix 

Preheat oven to 375 degrees. In a large mixing bowl, beat milk and 
peanut butter until smooth. Add biscuit mix and vanilla; mix well. 
Shape into 1-inch balls; roll in sugar. Place 2 inches apart on 
ungreased baking sheets. Flatten with fork. Bake 6-8 minutes or until 
lightly browned (do not overbake). Cool. 



63 



OLE TIME RAISIN COOKIES 

Faye Causey 



1 X A sticks butter 3 eggs 

1 l A c. brown sugar, packed 2 Tbsp. molasses 

1 tsp. soda 1 c. nuts 

2 l A c. sifted plain flour 1 c. raisins or dried fruit 

Cream butter and sugar. Add eggs one at a time and beat well. Add 
soda and molasses (stir together first). Add flour gradually and blend 
well. Add nuts and raisins or dried fruit. Drop by tablespoons on 
ungreased cookie sheet. Bake in 375-degree oven 8-10 minutes or 
until done. 



PAYNE'S CHOCOLATE CHIP/OATMEAL COOKIE 

Lana Gibbons 

1 c. brown sugar 1 l A tsp. baking powder 

1 c. sugar 2 tsp. baking soda 

1 c. Crisco® shortening 1 tsp. salt 

2 eggs 1 c. oatmeal 
1 tsp. vanilla 1 c. chocolate chips 



2 c. all-purpose flour 



Mix all above in bowl with mixer. Shape into balls and place on cookie 
sheet. Bake at 350 degrees for 10 minutes or until brown. May 
substitute self-rising flour - just delete baking soda and baking 
powder. 



GOOCHIES 

Hazel C. Williams 

1 stick butter X A c. sugar 

1 stick margarine 1 - 2 c. chopped pecans 

Graham crackers 

Melt ingredients together; bring to a boil. Boil 3 minutes, stirring 
constantly. Line cookie sheet with foil; place whole graham crackers 
on foil. Sprinkle 1-2 cups chopped pecans on crackers; pour mixture 
over crackers and nuts. Bake 8-10 minutes at 350 degrees; lift foil and 
cookies from sheet. Cool, break apart, and remove foil. Makes 12. 



64 



COCONUT PINEAPPLE PIE 

Letitia Willis 

3 eggs 3 Tbsp. all-purpose flour 

V* c. plus 2 Tbsp. butter or 1 c. crushed pineapple, drained 

margarine, melted 1 c. flaked coconut 

1 Vz c. sugar 1 unbaked 9" pie shell 

Beat eggs until thick and lemon colored. Stir in next 5 ingredients, 
mixing well. Pour mixture into pastry shell. Bake at 350 degrees for 
50 minutes or until filling is set. 



CHOCOLATE PIE 

Angie Benson 

1 c. sugar 2 eggs, separated 

2 Tbsp. cocoa 1 Tbsp. margarine 
4 Tbsp. self-rising flour Little vanilla 

2 c. milk 

Mix sugar, cocoa and flour, then add milk, egg yolks, margarine and 
vanilla. Cook in microwave 12 minutes. Check in 6 minutes and stir. 

Meringue: 

2 egg whites l A tsp. cream of tartar 

4 Tbsp. sugar 

Beat egg whites w/cream of tartar until stiff. When stiff, add sugar and 
beat until it forms a peak. Place on pie and cook in oven at 325 
degrees until brown. 



65 



CHOCOLATE PIE 

Sue and Lillie Pilgreen 



2 c. milk Vz c. cocoa 

1 c. sugar 3 eggs 

1/3 c. flour Vz tsp. vanilla 

1/8 tsp. salt 

In a double boiler, cook sugar, milk, flour, cocoa, and vanilla. Beat 
eggs and slowly temper eggs (pour a little mixture in eggs then pour 
eggs in pot). Cook until thick. Pour into cooked pie shell. Make 
meringue and bake until brown. 



LEMON PIE 

Delano and Barbara Wilson 

3 egg yolks l A stick butter 

Vz cup sugar 1/3 to Vz c. Real Lemon® 

Dash of salt 2Vz Tbsp. flour 

Vz c. water 1 c. milk 

Mix egg yolks, sugar, salt, flour, water, milk and butter in top of 
double boiler. Add lemon juice and cook until thick. Pour into baked 
vanilla wafer crust or regular baked piecrust. Top with meringue and 
bake in oven until meringue is brown. 

Note: You may use the microwave for the same results. You will have 
to use your judgment as to length of cooking time. It would depend 
upon the wattage of your microwave. 



COCONUT PIE 

Angie Benson 

1 c. evaporated milk 
Va stick margarine 
1 c. sugar 
1 tsp. vanilla 

Put everything together and mix. 
350 degree about 50 minutes, 
temperature to 375 degrees. Coo 



2 eggs 

1 c. grated coconut (frozen is 
better) 



Pour in unbaked pie shell. Cook at 
Check in 40 minutes, then up 
c 15 minutes. (Ovens may vary). 



66 



GRANNIE PAINE'S PECAN PIE 

Dave Alton 



1 c. white Karo® syrup 1 tsp. vanilla flavoring 

1 c. brown sugar 3 eggs, beaten 

Vz tsp. salt 1 c. pecans 

Vz c. margarine 

Combine above ingredients. Pour in unbaked pie shell. Bake at 350 
degrees for 45 minutes. 

You may want to substitute Vz cup white sugar and Vz cup brown sugar 
for the 1 c. brown sugar. Either one is good. 



APPLE CRUMB PIE 

Ella Wilson 

5 to 7 apples (cut in small pieces) 6 tbsp. butter 
1 uncooked pastry shell 3 A tsp. cinnamon 

Vz c. sugar % c. all-purpose flour 

1/3 c. sugar 

Preheat oven to 400 degrees. Mix Vz cup sugar and cinnamon and 
sprinkle over apples. Mix 1/3 cup sugar with flour. Cut butter until 
crumbly. Sprinkle over apples. Bake 30 to 45 minutes. 



LEMON PIE 

Lula Whitehurst Wilson (Submitted by Delano and Barbara Wilson) 

Vz c. flour 1 Vz c. water 

1 V* c. sugar 3 egg yolks 

Cook in double boiler or in microwave-safe container for ten minutes 
until very stiff. Remove from heat and add Vz cup lemon juice. (Real 
Lemon concentrate is fine). Optional: 1 tablespoon lemon rind. Pour 
into baked pie shell. 



67 



PECAN PIE 

Angie Benson 



Vz c. sugar 1 tsp. vanilla 

1 c. white syrup 1 Tbsp. margarine 

1 Tbsp. flour (self-rising) 1 c. chopped nuts 

2 eggs 

Mix ingredients and pour into unbaked pie shell. Bake at 305 degrees 
for 45 minutes or until done. 



CRUSTY COCONUT PIE 

Letitia Willis 

1 Vz c. coconut 3 eggs 

2/3 c. canned milk 1 tsp. vanilla 

l A c. margarine 1 unbaked pie shell 

1 c. sugar 

Put coconut in a bowl and pour milk over it. Soak a few minutes. 
Cream the softened margarine and sugar. Add the eggs and beat 
well. Add the coconut soaked in milk and vanilla. Pour into an 
unbaked pie shell. Bake at 350 degrees about 35-40 minutes or until 
golden brown and firm. 



PECAN PIE 

Barbara McLawhorn 



1 stick butter 

3 large or 4 small eggs 

1 c. white Karo syrup 

1 c. sugar 

1 c. pecans 



1 tsp. vanilla 

!4 tsp. lemon juice (may be 

omitted) 
Pinch of salt 
1 unbaked pie shell 



Brown the butter over medium heat. (This is the secret of the pie.) 
Beat the eggs well and add other ingredients. Mix well. Sprinkle 
pecans in and pour into unbaked pie shell. Bake in preheated oven at 
425 degrees for 10 minutes. Reduce heat to 325 degrees and bake for 
40 minutes more. 



68 



PECAN PIE 

Hazel Boyd (Submitted by Delano and Barbara Wilson) 



2/3 c. sugar 2/3 c. white Karo® syrup 

1 c. pecans, chopped 1 Tbsp. meal 

2 eggs, lightly beaten 1 Tbsp. butter or margarine 
1 tsp. vanilla 1 shallow pie shell 

Combine ingredients. Pour into pie shell. Bake 30 minutes at 350 
degrees. 

CHOCOLATE PIE 

Hazel Boyd (Submitted by Delano and Barbara Wilson) 



2 c. sugar 
7 Tbsp. flour 

4 c. milk (1 can w/water added) 
Vz stick margarine 



4 eggs (save white for meringue) 
Vanilla 

2/3 c. or less cocoa (probably Vz c.) 



Add sugar, flour, milk, eggs and cocoa in sauce and cook until 
thickened. (Note: Wait to add the eggs until the mixture is hot, then 
add the eggs to a small amount of the liquid so as to prevent the 
curdling of eggs). After the mixture has thickened, add the margarine 
and vanilla. Top with meringue. 

Meringue: (EXCELLENT!) 

4 egg whites V* tsp. cream of tartar 

2 Tbsp. sugar per egg, near end Vz tsp. baking powder 

Cook at 350 degrees for several minutes — until brown. 



PECAN PIE 

Lou Cash 

3 eggs 1 stick margarine 

3 4 c. sugar 2 c. pecans 

1 c. dark Karo® syrup 

Beat eggs, add sugar, then add all other ingredients. Pour into two 
pie shells and bake at 350 degrees for 45 minutes. 



69 



RITZ® PECAN PIE 

Mae Eichorn 



3 egg whites 20 Ritz® crackers, fine crushed 

Vz tsp. baking powder l A c. chopped pecans 

1 c. sugar Vz tsp. vanilla extract 

Preheat oven to 325 degrees. Beat egg whites with baking powder 
until stiff. Add sugar slowly. Add crackers, pecans, and vanilla. Pour 
into well-buttered pie pan. Bake 30 minutes at 325 degrees. Cool 1 
hour. 



FRESH SWEET POTATO PIE 

Letitia Willis 



2 c. mashed, cooked sweet 
potatoes (4 medium) 

3 eggs 

1 c. brown sugar 
1 tsp. salt 



V* tsp. ginger 

l A tsp. cloves 

1 c. evaporated milk 

1 unbaked 9-inch pastry shell 



Cook sweet potatoes; bake in preheated 350-degree oven for 40 
minutes or boil in water to cover for 20 minutes until soft. Cool, peel 
and mash until smooth. 



In a large bowl, beat eggs with sugar, salt and spices. Add mashed 
potatoes and milk; mix well. Turn into unbaked pastry shell. Bake in 
preheated 350-degree oven for 1 hour and 15 minutes. Garnish with 
chopped pecans. 



PECAN PIE 

Ella Wilson 



3 eggs 
Dash of salt 
1 c. sugar 
1 c. pecans 



1 c. Blue Label® syrup 

1 tbsp. butter 

1 tsp. vanilla 

1 uncooked pie crust 



Mix all ingredients together and place in pie crust. Bake 10 minutes at 
400 degrees, reduce to 350 degrees and cook until done (about 45 
minutes). 



70 



PEACHES "N" CREAM PIE 

Brenda Barlow (Submitted by Jeannie deaton) 



Z A c. all-purpose flour 

1 pkg. (3 oz.) cook-and-serve 

vanilla pudding 
Vz c. milk 
1 egg 

1 Tbsp. baking powder 



1 tsp. salt 

4 large fresh peaches, peeled and 
sliced 

1 pkg. (8 oz.) cream cheese, 

softened 
Vz c. sugar 



Topping: 

2 tsp. sugar 



1/8 to l A tsp. ground cinnamon 



In a mixing bowl, combine the first six ingredients; beat for 2 minutes. 
Spread into a greased 9-inch pie plate. Arrange peaches over batter 
to within H inch of edge. 

In a small mixing bowl, beat the cream cheese and sugar and spoon 
them over the peaches. 

Combine sugar and cinnamon; sprinkle over the top. Bake at 350 
degrees for 30 minutes or until set. Serve warm. Refrigerate 
leftovers. Yield 8 servings. 



V* c. sifted all-purpose flour 

Beat eggs. Melt margarine and chocolate. Pour into eggs and add 
remaining ingredients. Pour into a greased pie pan. Bake 25-30 
minutes at 350 degrees. 



CHOCOLATE FUDGE PIE 

Ginger Vann 



1 stick melted margarine 

2 squares unsweetened 
chocolate 



1 c. sugar 
Pinch of salt 

2 beaten eggs 



71 



SWEET POTATO PIE 

Debbie Adams 



2Vz c. sweet potatoes (mashed) 
4 eggs 

1 can evaporated milk (you can 
use the skim if you like) 

Wz c. sugar (you can add more 
or less to taste) 

1 tsp. vanilla 



Pinch of salt 

Va c. butter or margarine 

Va tsp. nutmeg 

l A tsp. cinnamon 

Va tsp. allspice 

2 unbaked pie shells 



Cream your butter and sugar in bowl until well blended. Blend in 
your sweet potatoes and eggs. Add remaining ingredients until all is 
well blended. Mixture may not be thick but quite loose. I always 
adjust mine by adding milk if I think it is too thick, remember it will 
cook about an hour. 



Pour mixture into two unbaked pie shells. Cover the edges of your 
pie shells with foil to prevent crust from overcooking. Bake at 425 
degrees for 10 minutes, reduce heat to 350 degrees and bake 35 50 45 
minutes longer until mixture is well set. Serves 6 to 8 people. 



SWEET POTATO PIE 

Letitia Willis 

1 unbaked pie shell, 9-inch Vz c. light corn syrup 

2 c. cooked mashed sweet potatoes 1 tsp. vanilla 

1 Tbsp. butter or margarine Vz tsp. ground ginger 

2 eggs Vz tsp. grated nutmeg 
1 c. evaporated milk Vz tsp. cinnamon 

Va c. light brown sugar 



Whip butter into mashed potatoes. Beat eggs and blend with potato 
and butter mixture. Mix in evaporated milk, brown sugar, corn syrup, 
vanilla ginger, cinnamon and nutmeg. Pour mixture into pie shell and 
bake for 35-45 minutes in 375 degree oven. 



72 



CREAMY LEMON MERINGUE PIE 

Sue andLillie Pilgreen 



1 (8- or 9-inch) graham cracker 

crumb crust 
3 eggs, separated 
1 (14-oz.) can Eagle® Brand 

Sweetened Condensed Milk 



Vz c. ReaLemon® Lemon Juice 
1 tsp. grated lemon rind 
!4 tsp. cream of tartar 
1/3 c. sugar 



Preheat oven to 350 degrees. In medium bowl, beat egg yolks; stir in 
sweetened condensed milk, ReaLemon and rind. Pour into crust. In 
small bowl, beat egg whites with cream of tartar until foamy; gradually 
add sugar, beating until stiff but not dry. Spread meringue on top of 
pie; seal carefully to edge of crust. Bake 12 to 15 minutes or until 
meringue is golden brown. Cool. Chill before serving. Refrigerate 
leftovers. Make one 8- or 9-inch pie. 



GRANDMA PENNIE'S PECAN PIE 

Ginger Vann 

2 eggs, beaten 1 c. sugar 

1 c. Karo® syrup (blue label) 2 Tbsp. melted butter 

1/8 tsp. salt 1 c. pecans 

1 tsp. vanilla 1 pie shell 

(Note: for two pies, use 5 eggs and 1% cups syrup) 



Mix ingredients, adding pecans last. Pour in pie shell. Bake in oven 
at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake 
40-45 minutes longer or until a knife inserted in center comes out 
clean. 



MRS. EMMA'S PINEAPPLE PIE 

Faye Causey 

1 c. sour cream 1 small pkg. instant vanilla 

1 c. coconut pudding 
1 (20-oz.) can crushed pineapple, 
with juice 

Mix together and pour into a large graham cracker crust. Chill and 
serve. 



73 



CHERRY-TOPPED EASIER PIE 

Angie Langley 



14 whole graham crackers 2 c. cold milk 

1 pkg. Jell-O® Vanilla Instant 1 c. thawed Cool Whip® 
Pudding (6 serving size) 1 (2 1-oz.) can of cherry pie filling 

Line 9-inch square pan with whole graham crackers, breaking 
crackers if necessary, to nil pan. Combine pudding mix and milk in 
bowl. Beat slowly with rotary beater or at lowest speed of electric 
mixer until well blended, about 2 minutes. Let stand 5 minutes then 
blend in whipping topping. Spread half of the pudding mixture over 
crackers. Add another layer of crackers. Top with remaining 
pudding mixture and remaining crackers. Top with cherry pie filling. 
Chill 3 hours. Makes 9 servings. 



NO-BAKE CHERRY CHEESE PIE 

Sue and Idllie Pilgreen 



1 (9 -inch) graham cracker 

crumb crust 
1 (8-oz.) pkg. cream cheese, 

softened 
1/3 c. ReaLemon® Lemon Juice 



1 tsp. vanilla extract 
1 can cherry pie filling, chilled 
1 (14-oz.) sweetened condensed 
milk 



In medium bowl, beat cheese until light and fluffy. Add sweetened 
condensed milk; blend thoroughly. Stir in ReaLemon® and vanilla. 
Pour into crust. Chill 3 hours or until set. Top with desired amount of 
pie filling before serving. Refrigerate leftovers. Makes one 9 -inch 
pie. 



CHOCOLATE PIE 

Jodi Peoples 

l l /a c. sugar 

5 Tbsp. cocoa 

1 Vz c. evaporated milk 

3 egg yolks 



2 1 / 2 Tbsp. (heaping) flour 
Vz stick margarine 
1 deep-dish pie shell or 
2 regular 



Mix flour and sugar first, and then add cocoa. Continue with addition 
of egg yolks, milk, and margarine. Heat on stove until mixture 
becomes thicker. Pour into pie shell and cook approximately 45 
minutes at 350 degrees. Add meringue, if desired. 



74 



CREAMY EGGNOG PIE 

Sue and LUlie Pilgreen 



1 (9-inch) baked pastry shell, cooled 2 l A c. canned egg nog 

2 (3-1/8 oz.) pkg. vanilla pudding 1 tsp. rum flavoring 
and pie filling mix l A c. sour cream 

Dash of ground nutmeg X A c. toasted coconut, optional 

In medium saucepan, combine pudding mix, nutmeg and eggnog; mix 
well. Cook and stir over medium heat until mixture comes to a boil. 
Remove from heat; stir in rum flavoring. Chill until slightly thickened. 
Blend in sour cream. Spoon into pastry shell. If desired, garnish with 
coconut. Chill 4 hours or until firm. Refrigerate leftovers. 



TRADITIONAL MINCEMEAT PIE 

Sue and Wlie Pilgreen 

Pastry for 2-crust pie 1 egg yolk plus 2 Tbsp. water, 

1 (28 oz.) jar mincemeat opt. 

Preheat oven to 425 degrees; place rack in lower half of oven. 
Prepare pastry. Turn mincemeat into pastry-lined 9-inch pie plate. 
Cover with top crust; cut slits near center. Seal and flute. For a more 
golden crust, mix egg yolk and water; brush over entire surface of 
pie. Bake 30 to 35 minutes or until golden brown. 



SWEET POTATO PIE 

Hazel Boyd (Submitted by Delano 

4 c. sweet potatoes 

2 c. sugar 

3 eggs (separated) 
X A lb. butter 



and Barbara Wilson) 

1 can coconut (small) 
1 tsp. nutmeg (other spices if 
desired) 



Peel potatoes while warm and mash, cream butter and sugar well, add 
eggs one yolk at a time and beat well; add potatoes, coconut and 
nutmeg; fold in stiffly beaten egg whites. Mix well, but stir lightly. Put 
into unbaked pie shell and bake at 375 degrees about 40 minutes. 



75 



LEMON MERINGUE PIE 

Sue and IdUie Pilgreen 



1 Vz c. sugar 
Few grains of salt 

2 c. boiling water 

3 Tbsp. butter or margarine 



1/3 c. lemon juice 
4 egg yolks 

1 Tbsp. grated lemon rind 
6 Tbsp. cornstarch 



2 baked pie shells 

Combine the Wz cups sugar, cornstarch, and salt in saucepan. 
Gradually add boiling water and cook over moderate heat, stirring 
constantly until mixture thickens and comes to a boil. Reduce heat 
and cook 2 minutes, remove from heat, beat egg yolks slightly and 
gradually blend in Vz cup of the hot cornstarch mixture. Pour back 
into pan and cook 1 minute. Add margarine, lemon rind and juice. 
Cool slightly and pour into baked pie shells. Makes 2 pies. 

Meringue: 

4 egg whites l A tsp. cream of tartar 

5 tsp. sugar 1/8 tsp. lemon extract 

In small bowl, beat egg whites with cream of tartar until foamy; 
gradually add sugar and lemon extract, beating until stiff but not dry. 
Spread meringue on top of pie. Bake 12 to 15 minutes or until 
meringue is golden brown. 



Preheat oven to 425 degrees. In large bowl, combine filling 
ingredients; mix well and turn into shell. Bake 15 minutes; reduce 
oven temperature to 350 degrees and continue baking 35 to 40 
minutes or until knife inserted 1 inch from edge comes out clean. 
Cool before cutting. If desired, garnish with whipped cream and nuts. 
Refrigerate leftovers. 



TRADITIONAL PUMPKIN PIE 

Sue and lAUie Pilgreen 



1 (9-in.) unbaked pastry shell 
1 (16 oz.) can pumpkin (about 
2 cups) 

1 (14 oz.) can Eagle® Brand 
Sweetened Condensed Milk 

2 eggs 



1 tsp. ground cinnamon 
Vz tsp. salt 

Vz tsp. ground ginger 
Vz tsp. ground nutmeg 
Whipped cream and nuts, 
optional 



76 



KEY LIME PIE 

Sue and Lillie Pilgreen 



1 (9-inch) baked pastry shell, cooled 
4 eggs, separated* (reserve 1 white 
for filling, 3 for meringue) 
1 (14-oz.) can Eagle® Brand 

Sweetened Condensed Milk 
1/3 c. sugar 



Vz c. ReaLime® Recon. Lime 
Juice 

Few drops green food 

coloring, optional 
Vz tsp. cream of tartar 
Mint leaves, optional 



Preheat oven to 350 degrees. In medium bowl, beat egg yolks; stir in 
sweetened condensed milk, ReaLime® and food coloring. In small 
bowl, stiffly beat 1 egg white; fold into sweetened condensed milk 
mixture. Turn into shell. Beat remaining egg whites with cream of 
tartar until foamy; gradually add sugar, beating until stiff but not dry. 
Spread meringue on top of pie; seal carefully to edge of shell. Bake 
12 to 15 minutes or until meringue is golden brown. Cool. Chill 
before serving. If desired, garnish with mint leaves. Refrigerate 
leftovers. *Use only Grade A clean, uncracked eggs. 



CHOCOLATE CHIP PECAN PIE 

Evelyn Stocks 

1 unbaked 9" frozen pie shell Vz c. dark corn syrup 

1 c. semi-sweet chocolate chips 3 eggs 

2 c. pecan halves 1 tsp. vanilla extract 
Vz c. firmly packed brown sugar 

Heat oven to 375 degrees. Sprinkle 1 cup chocolate chips over 
bottom of pie crust. Top with pecan halves. In small bowl, combine 
brown sugar, corn syrup, eggs and vanilla; beat well. Pour over 
pecans. Bake 375 degrees for 25-35 minutes or until top is a deep 
golden brown. Cool. Garnish with whipped cream. 



77 



MAMA'S FUDGE PIE 

Faye Causey 



Vz c. butter 
1 Vz c. sugar 
3 Tbsp. cocoa 



Vz c. Carnation® Cream 

1 tsp. vanilla 

Vz c. chopped pecans 



2 beaten eggs 

Melt butter. Mix cocoa and sugar together; then add butter. Add 
remaining ingredients and pour mixture into unbaked pie shell. Bake 
at 350 degrees for 20-25 minutes. 



APPLEJACKS 

Barbara Wilson 

4 c. self-rising flour Vz c. shortening or less (I use 

Va toVz c. milk liquid) 
5-6 apples, peeled and pared 

Mix flour, milk and shortening, and roll out - rolling out small 
portions. Remember to flour well the surface as well as the rolling 
pin. Use small saucer to cut out round shapes for jacks. Add apples, 
sweeten to taste (add spices, if desired), fold over. Fry in Vz cup hot 
oil at 350 degrees. You will need to add oil. It is better to add later 
than to allow too much oil to soak into applejack. Makes 10 
applejacks. 

STRAWBERRY PIE 

Faye Causey 

1 small pkg. strawberry Jell-O® 1 (8-oz.) container Cool Whip® 
1 c. boiling water 2 graham cracker pie crusts 

1 small pkg. frozen strawberries, 
sweetened 

Thaw strawberries. Pour boiling water over Jell-O® and stir until 
dissolved. Add strawberries and gently fold in Cool Whip®. Pour 
into pie crusts. Refrigerate for several hours. 



78 



DOUBLE LAYER PUMPKIN PIE 

Evelyn Stocks 



4 oz. cream cheese, softened 
1 Tbsp. milk 
1 Tbsp. sugar 
1 V* c. Cool Whip 



Vz tsp. ground ginger 
l A tsp. ground cloves 



1 (16 oz.) can pumpkin 
1 tsp. ground cinnamon 



2 (4 oz.) pkg. vanilla instant pudding 1 graham cracker pie crust 
1 c. milk 

Mix cream cheese, 1 tablespoon milk and sugar in large bowl with 
wire whisk until smooth. Gently stir in Cool Whip®. Spread on pie 
crush. Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire 
whisk 1 minute. Mixture will be thick. Stir in pumpkin and spices until 
well blended. Spread over cream cheese layer. Refrigerate 4 hours 
or until set. Garnish with more Cool Whip®. 



1 tsp. vanilla flavoring 

Mix above ingredients adding the nuts last. Pour into deep dish pie 
shell. Bake at 350 degrees approximately 30 minutes or until set 
completely. 

Tip: For a crust that isn't soggy, bake pie shell for approximately 5 
minutes or less or until slightly browned before pouring in 
ingredients. 



PECAN PIE 

Doris Baker 



2/3 c. sugar 

1 c. pecans, chopped 

2 eggs, lightly beaten 



2/3 c. white Karo® syrup 
1 Tbsp. corn meal 
1 Tbsp. margarine 




79 



EASY HOMEMADE VANILLA ICE CREAM 

Sue & LUhe Pilgreen 



1 (14 oz.) can sweetened 
condensed milk, not evaporated 

2 Tbsp. water 



2 egg yolks, beaten 
4 tsp. vanilla extract 
2 c. whipping cream, whipped 



In large bowl, stir together sweetened condensed milk, water, egg 
yolks and vanilla. Fold in whipped cream. Pour into aluminum foil- 
lined 9x5-inch loaf pan. Freeze 6 hours or until firm. Scoop ice cream 
from pan or remove from pan, peel off foil and slice. Freeze leftovers. 

Chocolate: Omit water, egg yolks and vanilla. In large bowl, 
combine sweetened condensed milk and 2/3 cup chocolate flavored 
syrup. Fold in whipped cream. 



VANILLA ICE CREAM 

Sue & Lillie Pilgreen 

5 eggs, beaten 1 c. evaporated milk 

2 54 c. sugar 2 qt. whole milk 

1 Tbsp. vanilla 

Pour into freezer— surround with ice and salt—churn until hard 



SNOW CREAM 

Letitia Willis 

3 eggs 1 c. sugar 

1 tsp. vanilla Vz can crushed pineapple, 

1 (12-oz.) can evaporated milk undrained 

Separate egg whites from yolks. Beat whites of eggs until fluffy. Mix 
egg yolks, flavoring, milk, sugar and egg whites together, and then 
add crushed pineapple. Mix well. Add snow. Mix well. 



80 



COOKIE ICE CREAM SANDWICHES 

Wendy Swanner 

Your favorite cookies Miniature chocolate chips 

1 pt. vanilla ice cream, 
or flavor of your choice 

Top cookies with a scoop of ice cream. Press cookies together. Roll 
sides of ice cream sandwich in chocolate chips. Wrap in plastic wrap. 
Freeze until ready to serve. 



TOO EAST PEACH COBBLER 

Linda Worthingion 

5 to 6 peaches, peeled and sliced 1 egg 

1 Vz c. sugar 1 stick margarine, melted 

2 Tbsp. flour 5 slices white bread 

Place fruit in buttered 8x8-inch baking dish. Cut crusts from bread 
slices and cut each slice into 5 fingers. Place the Angers over the fruit. 
In a bowl mix sugar, flour, egg, and margarine. Pour over fruit and 
bread. Bake for 35-45 minutes, until golden at 350 degrees. 



GERMAN CHOCOLATE DELIGHT 

Linda Worthingion 



1 c. flaked coconut 
1 c. chopped pecans 
1 Swiss or German chocolate 
cake mix 



1 stick butter 

8 oz. cream cheese 

1 box confectioner sugar 



Cover bottom of greased 9x1 3-inch glass casserole with coconut and 
chopped pecans. Mix cake mix according to package instructions. 
Pour over nuts and coconut. Mix 1 stick of butter and 8-ounce. cream 
cheese until smooth. Add one box of confectioner sugar. Spoon 
mixture onto cake. Do not stir . Bake 350 degrees for 35-45 minutes. 



81 



BLUEBERRY DUMPLINGS 

Evelyn Stocks 



2!/a c. blueberries 
1 c. sugar 
Dash salt 
1 c. water 

1 Tbsp. lemon juice 

2 Tbsp. butter 



1 c. flour 

2 Tbsp. sugar 

2 tsp. baking powder 
l A tsp. salt 
V% c. milk 



Bring blueberries, sugar, salt and water to a boil. Cover; simmer five 
minutes. Add lemon juice. Sift together dry ingredients, cut butter 
until like coarse meal. Add milk all at once. Stir until flour is 
dampened. Drop batter from tip of tablespoon into bubbling sauce. 
Cover tightly. Cook over low heat 10 minutes without peeking. Serve 
hot with cream or whipped cream. 
Makes 6 dumplings. 



ICE BOX BANANA PUDDING 

Judy Harris 

3 boxes instant vanilla pudding 1 box vanilla wafers 

5 c. cold milk 1(16 oz.) container Cool 
1 (8 oz.) container sour cream Whip® 

6 bananas 



Mix pudding with milk, add sour cream. Line 9x1 3-inch dish with 
vanilla wafers and alternating layers of bananas. Pour pudding 
mixture over bananas and vanilla wafers (use fork to make sure 
pudding mixture goes to bottom of dish coating, vanilla wafers and 
bananas. Top with Cool Whip®; refrigerate 4 to 6 hours before 
eating. Can crumble vanilla wafer crumbs on top if desired. 



PECAN LOG 

Letitia Willis 

1 lb. crushed vanilla wafers 
1 can condensed milk 

Mix together and form into a log. 
Chill. Slice to serve. 



1 qt. chopped pecans 
Wrap tightly with waxed paper. 



82 



SPEEDY DONUTS 

Letitia Willis 



1 can biscuits 
l A c. sugar 



Yz c. cinnamon 
Fat for deep frying 



Cut a hole in center of each biscuit. Fry in deep hot fat (375 degrees) 
for 1 or 2 minutes on each side until golden brown. Turn only one 
time . Drain on paper towels. Mix sugar and cinnamon on plate and 
dip donut quickly in the sugar mixture. Makes 10 donuts. 



Dissolve Jell-O® in boiling water. Add orange sherbet; chill until 
partially set. Add other ingredients, folding in whipped cream last. 
Chill until firm. 

FLUFFY FRUIT 

Peggy Nobles 

1 can mandarin oranges, drained 1 (#3) can sliced peaches, 
1 (#3) can fruit cocktail, undrained undrained 
1 can chunk pineapple 

Mix with 1 small box instant lemon pudding. 



Boil light corn syrup, sugar, and butter slowly about 2 minutes (Do not 
over boil). Pour over cereal and almonds. Pour on waxed paper to 
cool. Put in airtight container. 



ORANGE SHERBET JELL-O® 

Mary Leslie Lloyd 



2 (3 oz.) pkgs. orange Jell-O® 

1 c. boiling water 

1 pt. orange sherbet 

1(11 oz.) can Mandarin orange 

1 c. miniature marshmallows 



Vz pt. whipping cream, 

whipped 
1 c. nuts, chopped 
1 (8 oz.) can crushed 

pineapple sections, drained 



GOLDEN MUNCHIES 

Lana Gibbons 



BYz c. Corn Chex® (12 oz.) 
BYz c. Golden Grahams® 
6 oz. slivered almonds 



1 c. light corn syrup 
1 c. sugar 
% c. butter 



83 



BLUEBERRY CRUNCH 

Gloria Hill 



1 can blueberry pie filling 2 c. pecans 

1 can crushed pineapple 2 sticks margarine 

1 box yellow cake mix 

Mix fruit together. Pour in 9x1 3-inch casserole dish. Sprinkle cake 
mix over fruit. Cover with chopped pecans. Cut margarine in pats 
and put on top. Bake at 350 degrees for 30-35 minutes. Delicious 
topped with ice cream. 



BLUEBERRY CRUNCH 

Jennifer Williams 

3 c. blueberries 1 box yellow cake mix 

20 oz. can crushed pineapple 1 stick margarine, melted 

Yz c. sugar % c. sugar 

Wash blueberries. Grease lightly a 9x1 3-inch baking dish (use the 
butter wrapper). Spread crushed pineapple— don't drain— over the 
bottom of dish. Add blueberries; spread over pineapple. Sprinkle on 
Vz cup sugar. Spread on yellow cake mix. Drizzle on melted 
margarine. Sprinkle on l A cup sugar. 

Bake at 350 degrees for 25 minutes. Cut into mixture with a spoon to 
let juices out. Bake about 15 minutes more. Cover with aluminum foil 
after the crunch has cooled, if you don't serve it immediately. 



CRANBERRY CRUNCH 

Faye Causey 

V/z c. sugar 
1/3 c. flour 

2 c. fresh cranberries 

3 c. thin sliced Granny Smith apples 



1 stick margarine, melted 

1 c. brown sugar 

V/z c. oats 

1/3 c. chopped nuts 



Combine sugar and flour together. Then add in cranberries and 
apples. Place in buttered 9x1 3-inch baking dish. Mix together 
remaining ingredients and place on top of fruit mixture. Bake in 350- 
degree oven for 40-60 minutes. 



84 



LOW-FAT FRESH APPLE CRISP© 

Evelyn Stocks 



Butter-flavored cooking spray 
4 c. apples (peeled and diced) 
1 Yz Tbsp. cornstarch 
Yz tsp. ground nutmeg 
Yz tsp. ground cinnamon 



1 c. water 

Yz c. all-purpose flour 

Yz c. rolled oats 

Yz c. brown sugar, packed 

3 Tbsp. reduced-fat margarine 



4 Tbsp. granulated sugar 

Preheat oven to 400 degrees. Spray 9x1 1-inch baking dish with butter 
flavored cooking spray. Pour 4 cups of peeled, diced apples into the 
dish and set aside. In medium saucepan, combine granulated sugar, 
cornstarch, nutmeg and cinnamon. Stir well and add 1 cup water. 

On medium heat, cook mixture, stirring constantly, until it starts to 
boil. Boil gently for 1 minute, continuing to stir. Pour syrup mixture 
over apples and microwave on high for 2 minutes. While apples cook, 
mix flour with rolled oats and brown sugar in a medium mixing bowl. 
Add margarine and cut it into dry ingredients until about the size of 
peas. Spread flour mixture over the cooked apples and bake 30 
minutes. Cool slightly and serve with fat-free vanilla ice cream. 
There are only 3 grams fat per serving. 



In a small bowl, beat egg white until fluffy. Add brown sugar and 
vanilla. Beat until smooth. Coat pecan halves with mixture and drop, 
one at a time, on double wax paper on cookie sheet. Bake at 250 
degrees for 30 minutes. Cool and serve. 



MERINGUE PECAN TREATS 

Letitia Willis 



For 2 c. pecan halves: 

1 egg white 

V* c. light brown sugar 

1 tsp. vanilla 



For 4 c. pecan halves: 

2 egg whites 

1 c. light brown sugar 

1 tsp. vanilla 



85 



THICK 'N' RICH HOT FUDGE SAUCE 

Anonymous 



4 (1-oz.) sq. semi-sweet chocolate 
2 Tbsp. butter or margarine 



1 tsp. vanilla extract 
Dash salt 



1 (14-oz.) can sweetened condensed 
milk (not evaporated) 

In medium saucepan, over low heat, melt chocolate and butter; stir in 
remaining ingredients. Cook, stirring constantly, about 5 minutes or 
until mixture is slightly thickened. Refrigerate leftovers. 

To reheat: In small saucepan, combine sauce with small amount of 
water; heat slowly, stirring constantly, over low heat. 

CHOCOLATE ECLAIR 

Charles Hardee 

1 box graham crackers 2 boxes French vanilla instant 

1 (12 oz.) container Cool Whip® pudding 



Mix pudding, Cool Whip®, and milk together. Spread layer of 
graham crackers in bottom of 9x 1 2 -inch pan. Cover with mix. Repeat 
with two more layers of graham crackers topping each with mix. Then 
add the topping below. 

Topping: 1/3 cup cocoa; 1 cup sugar; V< cup milk. Boil 1 minute 
stirring constantly; add 1 tablespoon, butter, 1 teaspoon vanilla; beat 
and pour over crackers. 



Line pan with tin foil and spray with Pam® . Separate graham crackers 
and line pan with crackers. Boil the butter and the brown sugar for 
two minutes. Add pecans. Spoon over the graham crackers. Bake at 
325 for 10 minutes. 



3 c. milk 



GRAHAM CRACKER DELIGHT 

Tracey Baker 



2 sticks butter 

3 A c. chopped pecans 



Z A c. brown sugar 
Graham crackers 



86 



BLUEBERRY ANGEL DESSERT 

Wendy Swanner 



1 pkg. (8 oz.) cream cheese, 

softened 
1 (14 oz.) prepared angel food 

cake, cut into 1-inch cubes 
1 c. powdered sugar 



1 carton (8 oz.) frozen whipped 
topping, thawed 

2 (2 1 oz.) can blueberry pie 
filling 



In large mixing bowl, beat the cream cheese and sugar; fold whipped 
topping and cake cubes. Spread evenly into an ungreased 13x9x2- 
inch dish; top with pie filling. Cover and refrigerate for at least two 
hours before serving. 



CHERRIES IN THE SNOW 

Delano and Barbara Wilson 

1 can cherry pie filling 
Vz box powdered sugar 
Vz to 1 c. cold milk (you may 
reduce this to make a smooth 
consistency) 



1 (12-oz.) container Cool Whip® 
1 tsp. vanilla flavoring 
8 oz. cream cheese (fat-free is fine) 
1 angel food cake — large 



Cut angel food cake into bite-sized pieces — set aside. 

Cream cream cheese, powdered sugar, vanilla; fold in Cool Whip® 
and add milk to desired consistency — loose and frothy. 

Fold in angel food pieces and spread in a container approximately 12 
inches in diameter or 12x12. Cover with cherry pie filling; you might 
want to add a small amount of sugar to the pie filling — optional. 

You may choose to use two cans of cherries, if cherries are a favorite. 
Cover tightly and refrigerate — give it one day to season and the flavor 
will improve. 



87 



APPLE DUMPLINGS 

Angie Langley 



2 large apples 
1 c. sugar 

1 c. water 

Topping: 

2 Tbsp. sugar 
1/3 tsp. nuts 



8 crescent rolls (canned, 

refrigerated) 
Vz stick margarine 



Va tsp. cinnamon 



Cut apples into quarters and roll in crescent rolls. Be sure to seal the 
dough so the apple is completely enclosed. Put into greased baking 
dish. Bring sugar, water, and margarine to a boil. Pour over apple 
dumplings and sprinkle with topping. Bake at 350 degrees for 30 
minutes. Serve warm topped with vanilla ice cream. Note; Peaches 
may be used in place of apples. 



SWISSE MOCHA TIRAMISU© 

Jodi Peoples 



1/3 c. sugar-free, fat-free Swisse 

Mocha International Coffee® 
2 Tbsp. hot water 
1 pkg. (3 oz.) ladyfingers 
2*/2 c. cold fat-free milk 



1 (8 oz.) fat free cream cheese 

2 pkg. (4-serving size) Jell-O® 
vanilla flavor fat-free sugar-free 
instant pudding and pie filling 

1 c. thawed light whipped opping 



Dissolve 1 tablespoon flavored instant coffee in hot water in small 
bowl; soak ladyfingers. Line bottom and sides of shallow 2-quart 
serving bowl with ladyfingers. Place X A cup of the milk, cream 
cheese, and remaining undissolved coffee in blender container. 
Blend on medium speed until smooth. Add dry pudding mix and 
remaining 2 cups milk. Blend on medium speed until well blended. 
Pour into lined bowl; top with whipped topping. Refrigerate at least 3 
hours or until set. 



88 



BANANA PUDDING 

Letitia Willis 



3 A c. sugar 

Dash of salt 

Vz tsp. vanilla 

About 5 medium bananas 



1/3 c. flour 

4 eggs, separated at room temp. 



Wz c. milk 

About 50 vanilla wafers 



Combine sugar, flour, salt, eggs, milk and vanilla in top of a double 
boiler. Cook over boiling water until mixture is thick. Layer vanilla 
wafers, bananas and mixture until used up. Beat egg whites until 
thick. Put on top and brown in oven for just a few minutes. 

For Homecomings and family get-togethers, just double the recipe. 



Drain pineapple and put in greased dish. Mix together sharp grated 
cheese, sugar and flour. Sprinkle mixture over pineapple. Crumble 
Ritz crackers over top. Melt one stick of margarine and pour over top. 
Bake 20 minutes at 350 degrees. 

PINEAPPLE CASSEROLE 

Ginger Vann 

2 (8 oz.) cans pineapple chunks, 2 c. sharp cheddar cheese, 
drained shredded 

3 Tbsp. flour 1 row Ritz® crackers, crushed 
3/4 c. sugar 

1 stick margarine, melted 

Place pineapple in bottom of 8x8-inch dish. Mix together cheese, 
sugar, and flour. Sprinkle over pineapple. Spread crushed Ritz® 
crackers over other mixture. Pour melted butter over crackers. Bake 
at 350 degrees for 30-40 minutes. 



PINEAPPLE CASSEROLE 

Lou Cash 



2 large cans chunk pineapple 
1 c. sharp grated cheese 
Z A c. sugar 



6 Tbsp. flour 
Ritz crackers 
1 stick margarine 



89 



BLUEBERRY DELIGHT 

Doris Baker 



1 tsp. unflavored gelatin 

2 tbsp. cold water 

V* c. part-skim ricotta cheese 
Yz c. vanilla yogurt 



2 Tbsp. sugar 

2 tsp. finely chopped crystallized 

ginger 
1 c. blueberries 



Sprinkle gelatin over cold water in small cup; let stand three minutes. 
Place cup in boiling water in small pan; heat until gelatin dissolves. 
Set aside. Combine ricotta cheese, yogurt, sugar and ginger in 
blender. Whirl until smooth. Mix in gelatin. Divide into four serving 
glasses. Place in freezer for 15 minutes; then put in refrigerator. Top 
with blueberries before serving. 



CREAMY DUTCH APPLE DESSERT 

Sue and Lillie Pilgreen 

Vk c. butter or margarine 1 Vz c. graham cracker crumbs 

1(14 oz.) can Eagle® Brand Milk 1 c. (8 oz.) sour cream 

(condensed — not evaporated) V* c. ReaLemon® Reconstituted 

1 (2 1 oz) can apple pie filling Lemon Juice 

V* c. chopped walnuts Vz tsp. ground cinnamon 

Preheat oven to 350 degrees. In a V/z -quart shallow baking dish 
(10x6-inch), melt butter in oven. Sprinkle in crumbs; stir well. Press 
on bottom of dish. In medium bowl, mix together sweetened 
condensed milk, sour cream and ReaLemon®; spread evenly over 
crumbs. Spoon pie filling evenly over creamy layer. Bake 25 to 30 
minutes or until set. Cool slightly. In small dish, mix together nuts 
and cinnamon; sprinkle over pie filling. May be served warm or cold. 
Refrigerate leftovers. 



BASIC COBBLER 

Barbara Dell Carter 



1 stick margarine 1 c. flour 

1 c. sugar 1 c. milk 

Melt margarine in container. Peel fruit and sweeten approximately 2 
cups. Pour batter over melted margarine, pour fruit on top and bake 
at 350 degrees for 25 to 30 minutes. 



90 



Thorite Ileeipes 



FARMER'S CASSEROLE 

Debbie Adams 



2 lb. baking potatoes (5 med.) 
1 c. light cheddar cheese, grated 
6 slices bacon, cooked and 

crumbled 
6 green onions, chopped 



1 red pepper, chopped 
6 eggs 

1 (12 oz.) can. evaporated skim 

milk 
% tsp. pepper 



Peel potatoes, cut into even sized pieces, and place in saucepan. 
Cover with water and bring to a boil; reduce heat. Simmer for 20-25 
minutes, until just tender. Allow to cool. Lightly coat 9x1 3-inch baking 
dish with cooking spray. Coarsely shred potatoes and spread in 
prepared pan. Sprinkle with cheese, bacon, green onions, and red 
peppers. Beat together eggs, milk, and pepper; pour over casserole. 
Cover and refrigerate several hours or overnight. Preheat oven to 350 
degrees. Uncover casserole and bake for 55-60 minutes, or until firm. 
Can make recipe faster by using store-bought hash browns. Makes 6 
servings. Nutritional Analysis/Serving: (1/6 of recipe) 36 g 
carbohydrate, 21g protein, 12g fat, 328 cal. Exchanges: 1 starch, 1 
low-fat milk, 1 vegetable, 3 high-fat meat 



Trim fat from pork chops. Sprinkle with ginger and garlic, Preheat 
heavy non-stick skillet over medium-high heat, add pork chops, and 
cook 10-15 minutes, turning once, until cooked through. Remove from 
pan and keep warm. Add red pepper, carrots, and green onions to 
same pan, and stir-fry over medium heat 2-3 minutes, or until tender 
crisp. Combine orange juice, teriyaki sauce, cornstarch, and Tabasco 
sauce in small bowl; add to vegetables. Cook and stir until thickened 
and bubbly. Spoon over chops. Makes 4 servings. Nutritional 
Analysis/Serving: lOg carbohydrate, 21g protein, 6g fat, 183 cal. 
Exchanges: 2 vegetable, 2Vz lean meat 



TERIYAKI PORK CHOPS 

Debbie Adams 



4 pork loin chops 

Vz tsp. ginger, ground 

Vz tsp. garlic powder 

1 red pepper, thinly sliced 

2 carrots, shredded 



4 green onions, chopped 

!4 c. orange juice 

V\ c. teriyaki sauce 

2 tsp. cornstarch 

V* tsp. Tabasco sauce 



91 



LAYERED TUNA SALAD 

Debbie Adams 



4 c. iceberg lettuce, bite size pieces 

2 stalks celery, sliced 

2 c. cucumber, sliced 

Vz c. frozen peas, thawed 

2 (6 oz.) cans tuna, drained 

2 red or green peppers, diced 

Vz c. red onions, sliced 



2 c. alfalfa sprouts 

Vz c. plain yogurt, low fat 

1/3 c. light mayonnaise 

1 c. light cheddar cheese, 
grated 

2 tomatoes, cut in wedges 
10 sprigs parsley 



In a large clear bowl, layer lettuce, celery, cucumber, peas, tuna, 
green/red pepper, onion, and alfalfa sprouts, in order listed. Stir 
mayonnaise and yogurt together and spread over top, completely 
covering salad. Sprinkle with grated cheese. Cover and refrigerate 
for 8 hours or overnight, Garnish with tomato wedges and parsley 
sprigs. Toss just before serving. May vary recipe by using diced 
cooked chicken in place of tuna. Makes 8 servings. Nutritional 
Analysis Per Serving: lOg carbohydrate, 16g protein, 6g fat, 165 cal. 
(lOg available carbohydrates) Exchanges: 2 vegetables, VA 
medium-fat meat 



BARBEQUED PORK FAJITAS 

Debbie Adams 

4 (8-in.) whole wheat tortillas 

1 tsp. chili powder 

1 tsp. cumin, ground 

Vz tsp. garlic powder 

l A tsp. cayenne pepper 

% lb. pork loin, cut in thin strips 



Vz c. red onion, sliced 

1 green pepper, cut in strips 

1 red pepper, cut in strips 

2 Tbsp. barbeque sauce 
2 Tbsp. salsa 

Vz tsp. Tabasco sauce 



Preheat oven to 350 degrees. Wrap tortillas in foil, place in oven for 15 
minutes. Combine spices in a plastic bag. Add pork strips; shake to 
coat with spices. Spray a large non-stick fry pan with cooking spray 
and heat over medium-high heat. When pan is hot, add pork and 
saute for 2 minutes. Add the onion and pepper. Continue to saute for 
3-4 minutes, until pork is no longer pink and vegetables are tender 
crisp. Stir in barbecue sauce, salsa, and Tabasco. Heat through for 3 
minutes. Spoon X A of the mixture in the center of each tortilla, rollup, 
and serve. Yield: 4 servings. Nutritional Analysis/1 Fajita: 23g 
carbohydrate, 24g protein, 7g fat, 244 cal.(23g available 
carbohydrates) Exchanges/1 fajita: 1 starch, Vz fruit, 3 very lean 
meat, Vz fat 



92 



PASTA SHELLS FLORENTINE 

Debbie Adams 



24 jumbo pasta shells 

1(10 oz.) pkg. frozen spinach, 

thawed and squeezed dry 
2 c. part-skim mozzarella cheese, 

grated 
V/i c. cottage cheese (1%) 



3 green onions, chopped 
2 egg whites 
l A c. Parmesan cheese 
X A tsp. nutmeg, ground 
1(14 oz.) can marinara sauce, 
or l 3 A c. bottled 



Cook shells according to package instructions. Drain, handling 
carefully so as not to break them. Set aside. Preheat oven to 350 
degrees. In large mixing bowl, combine well-drained spinach, 1 cup 
mozzarella, cottage cheese, green onions, egg whites, parmesan, and 
nutmeg. Fill each shell with cheese mixture and place in 9x1 3-inch 
baking dish. Spoon marinara sauce around shells. Cover with foil. 
Bake 35 minutes. Sprinkle with remaining mozzarella and return to 
oven. Continue to bake, uncovered, for 5 minutes. Makes 6 servings. 
Nutritional Analysis Per Serving: 33g carbohydrate, 28g protein, 
1 lg fat, 352 cal. Exchanges: VA starch, Vz low-fat milk, 1 vegetable, 
2Vz lean meat 



2 squares semi-sweet chocolate 

Preheat oven to 350 degrees. Lightly coat a 9x9-inch baking pain with 
cooking spray. Crush vanilla wafers with a rolling pin. Mix together 
the wafer crumbs, sugar, cocoa, and margarine. Press firmly onto the 
bottom of prepared pan. Melt chocolate in the microwave or in a 
double boiler. Let cool slightly. Beat cream cheese, Splenda®, 
vanilla and eggs until creamy and well blended. Stir half of the cream 
cheese mixture into the melted chocolate. Spoon dollops of the white 
and chocolate batters over prepared crust. Gently swirl a knife 
through the batters being careful not to disturb the crust. Bake 40-45 
minutes, until set. Cool. Refrigerate for at least 3 hours (or 
overnight). Cut into 16 squares to serve. Nutritional Analysis/1 
Square: 7g carbohydrate, 4g protein, lOg fat, 136 cal. Exchanges: Vz 
starch, 1 high-fat meat, 1 fat 



MARBLED CHEESECAKE SQUARES 



Debbie Adams 



20 vanilla wafers, small 

2 Tbsp. confectioners' sugar 

3 Tbsp. cocoa powder 

3 Tbsp. margarine, melted 



16 oz. light cream cheese 
Vz c. Splenda® 
Vz tsp. vanilla extract 
2 eggs 



93 



S'MORE BROWNIES 

Debbie Adams 



Vz c. cocoa powder 
1/3 c. brown sugar 
Vz c. Splenda® 
l A c. all-purpose flour 
Vz tsp. baking powder 
3 eggs 



Va c. vegetable oil 
2 tsp. vanilla extract 
Va c. marshmallows, miniature 
6 graham crackers, broken into 
small pieces 



Preheat oven to 350 degrees. Line an 8-inch square baking pan with 
foil large enough so that the ends extend on two sides. Coat with 
cooking spray. In large mixing bowl, stir together cocoa, brown 
sugar, Splenda®, flour, and baking powder. Beat the eggs, oil, and 
vanilla together in separate bowl. Add egg mixture to dry 
ingredients, and stir until blended. Fold in Vz cup each of miniature 
marshmallows and graham cracker bits. Spread evenly in prepared 
pan. Bake 10 minutes. Sprinkle with the remaining marshmallows and 
graham cracker bits. Press gently to partially submerge into the 
batter. Continue to bake 20 minutes longer, until top marshmallows 
are golden. Cool completely in pan. Lift foil by ends onto cutting 
board, peel off foil, and cut into 16 squares. Makes 16 servings. 
Nutritional Analysis/1 Square: 1 lg carbohydrate, 2g protein, 5g fat, 
86 cal. Exchanges: Vz starch, 1 fat 




94 



I 
I 
I 



Pi 
© 

<ZA> 



POPCORN CANDY CAKE 

Letitia Willis 



1 (16 oz.) pkg. miniature 

marshmallows 
3 A c. vegetable oil 
V2 c. butter or margarine 



5 qt. popped popcorn 
1 (24 oz.) pkg. spiced 

gumdrops 
1 c. salted peanuts 



In a large saucepan melt marshmallows, oil, and butter until smooth. 
In a large bowl combine popcorn, gumdrops and peanuts. Add 
marshmallow mixture and mix well. Press into a greased 10-inch tube 
pan. Cover and refrigerate for 5 hours or overnight. Dip pan in hot 
water for 5-10 seconds to unmold. Slice cake with an electric knife. 
Yield 16-18 servings. 



Brown hamburger and onion. Drain grease. Add remaining 
ingredients with hamburger and onion in large pot. Simmer 
uncovered 30 minutes. Serve over noodles. 



Cut muffin in half. Spread pizza quick sauce to inside of muffin. Top 
with cheese and pepperoni. Place top half of muffin on toppings and 
spread margarine. Place in toaster oven or sandwich maker to seal. 



SPAGHETTI SAUCE 

Kim and Jenna Smith 



2 lb. hamburger 
1 onion 

1 (16 oz.) diced tomatoes 

2 (6oz.) can tomato paste 
2 c. water 



1 tsp. oregano 

V* tsp. red pepper 

2 tsp. salt 

Yz tsp. pepper 
1 tsp. sugar 



MINI PIZZAS 

Jenna Smith 



English muffin package 
Pizza quick sauce 
Shredded Cheddar cheese 



Shredded mozzarella cheese 
Pepperoni bites 
Margarine 



95 



JAM MUFFINS 

Anonymous 



7 handfuls of flour 

1 palm of baking powder 

1 pinch of salt 

1 egg 



4 palms of cooking oil 

3 handfuls of your favorite jam 

1 handful of milk 



In a bowl, mix the flour, baking powder and salt with your hand. Add 
the egg, oil, jam and milk. Mix it all together quickly. Scoop it into six 
paper lined muffin tins. With the help of an adult, put them in the oven 
and bake at 400 degrees for 20 minutes. 



CHOCOLATE COOKIES 

Ann Haddock 

1 glass milk 1 (8 oz.) cont. Cool Whip® 

1 pkg. Oreo® cookies 

Dunk cookies, one at a time, in milk and place in bottom of VA -quart 
Corning Ware® dish. Cover with layer of Cool Whip®. Repeat layers 
as desired. Crumble some cookies and put on top of last layer. 




96 



MICROWAVE MEAT LOAF 

Ann Haddock 



2 lb. hamburger 

2 eggs, beaten 

1 (8 oz.) can tomato sauce 



1 onion 

1 c. bread crumbs 
V/z c. ketchup 



Mix all ingredients and place in a pie plate and form into a ring. Cook 
for 18 minutes on high. Drain off juices. Pour ketchup over meat and 
cook on high for 3 minutes; pour off juice. Let stand for 3 minutes 
before serving. 



1/8 tsp. ground black pepper 

Mix dried onion soup mix with 1 cup evaporated milk. Set aside. In 
large bowl, mix ground beef with oats, beaten egg, salt, pepper, 
Worcestershire sauce, horseradish, barbecue sauce, mustard and Vz 
can tomato sauce. Crumble sausage and add to meat mixture. Add 
soup mixture to meat mixture. Pre-heat oven to 350 degrees and bake 
45-60 minutes. 

Sauce: Mix Vz can tomato sauce with Vz cup barbecue sauce; then 
heat and serve over meat loaf. Can be poured over top before and/or 
after baking. 



EVTE'S SPECIAL MEATLOAF 

Evelyn Stocks 



3 lb. ground beef 
1 c. evaporated milk 
!4 tsp. ground black pepper 
1 c. quick cook oats 
1 Tbsp. prepared horseradish 
Vz c. hickory smoked barbecue 
sauce 

Vz lb. mild, bulk pork sausage 



1 pkg. dried onion soup mix 
Vz tsp. salt 
1 egg, beaten 

1 Tbsp. Worcestershire sauce 
1 Tbsp. prepared yellow 
mustard 

Vz of an 8-oz can tomato sauce 
(save other half can for sauce) 



97 



BAKED SPAGHETTI 

Anonymous 



8 oz. spaghetti noodles 
Va c. Parmesan cheese 
1 bag cheddar cheese 



1 large jar spaghetti sauce 

1 lb. ground chuck 

1 bag mozzarella cheese 



Boil spaghetti noodles, drain. Brown beef, drain. Mix beef and 
spaghetti sauce. Spray 9x1 3-inch baking dish with Pam; layer half the 
spaghetti, half of the sauce, half of the cheddar, and half of the 
mozzarella cheese. Repeat the layers and top with all of the Parmesan 
cheese. Bake at 350 degrees for 30 to 40 minutes. 



EASY METHOD LASAGNA (MICROWAVE) 

Charles Hardee 

1 lb. ground beef 32 oz. jar of spaghetti sauce 

Lasagna noodles Ricotta and mozzarella cheese 

Cook ground beef 3 minutes on High power stirring to break up large 
pieces. Drain. Mix beef with spaghetti sauce. Place 1/3 of sauce in 
bottom of 12x8x2-inch baking dish. Place one layer of noodles, 
uncooked, on top of sauce. Layer ricotta cheese and mozzarella 
cheese. Repeat, ending with sauce. Microwave 35 minutes on Power 
5 (Medium). Add top layer of mozzarella cheese if you like and cook 
on Power 5 for 3 minutes to melt cheese. Take out and let set at least 5 
minutes before slicing. 



Brown VA lb. hamburger and onion in a pot. Drain grease and add 
two 6-oz cans tomato paste, 2 c. water, 1 can peeled tomatoes 
(mashed up), 1 tsp. sugar, Texas Pete, and Worchester to taste, 
crushed red pepper, oregano (comes in can like allspice). Simmer on 
low heat for 30 minutes. 

Cook one box (Muriels®) lasagna same as spaghetti and drain. Put 
layer of sauce, layer of lasagna (Z X A pieces) and layer of Kraft long 
mozzarella cheese (get sliced package). Do same again and top with 
sauce. Bake in oven at 400 degrees about 30 minutes. 



LASAGNA 

Charles Hardee 



98 



DELUXE SALISBURY STEAK 

Evelyn Stocks 



1 (lOHoz.) can condensed golden 
mushroom soup 

1 Tbsp. prepared Mustard 

2 tsp. Worcestershire sauce 
1 tsp. horseradish 

1 Vz lbs. ground beef 
1 egg, slightly beaten 



Va c. fine dry bread crumbs 
V* c. finely chopped onions 
Vz tsp. salt 
Dash of pepper 
Vz c. water 

2 Tbsp. parsley, chopped 
Mashed potatoes 



Blend soup, mustard, Worcestershire, and horseradish. Combine 
beef, !4 cup soup mixture, egg, breadcrumbs, onions, and 
seasonings. Shape into patties. Brown patties in skillet; pour off fat, 
stir in remaining soup mixture, water, and parsley. Cover and cook 
over low heat for 20 minutes, stirring occasionally. Serve with mashed 
potatoes. Serves 6. 



MEATBALLS 

Brenda Barlow 

2 lb. ground beef 2/3 c. evaporated milk 

1 pkg. Lipton® Onion Soup Mix 

Mix ingredients. Form into balls and bake on a cookie sheet at 350 
degrees until brown. 

Sauce: 

2 c. ketchup 2/3 c. brown sugar 
2 Tbsp. Worcestershire sauce 

Heat sauce in separate pan. Add meatballs to sauce and simmer for 
20 minutes. Yields 4 servings. 




99 



BAKED HAM STEAK 

Ginger Vann 

1 precooked ham steak (1 lb.) Vz tsp. prepared mustard 

2 tsp. brown sugar 

Put ham in microwave dish. Cover with wax paper. Cook on 7 power 
for 4 minutes. Remove and drain juices in bowl. Mix juices with 
brown sugar and mustard. Spread over ham steak. Cook covered on 
7 power for 3 minutes. Let stand 2-3 minutes. 



BAKED PORK TENDERLOIN 

Ginger Vann 

Vz c. soy sauce 1 Tbsp. sesame seed or canola 

1 tsp. garlic salt oil 

1 tsp. ground ginger 1 lb. pork tenderloin 

Combine soy sauce, garlic salt, ginger, and oil. Place tenderloin in a 
heavy plastic bag and pour soy sauce mixture over to coat. Marinate 

2 hours at room temperature or overnight in the refrigerator. Spray 
bottom of shallow pan. Place tenderloin in pan, spray top with oil and 
bake at 400 degrees for 30-35 minutes or until thermometer inserted 
registers 160 degrees. Remove to serving platter. Slice thinly to 
serve. Pour juices over slices. 



RANCH PORK CHOPS 

Ginger Vann 

6 pork chops 1 pkg. dry ranch dressing 

Pepper (to taste) 

Mix pepper and dry ranch dressing. Rub mixture lightly on both sides 
of pork chops and place in baking dish. Bake at 425 degrees for 20-25 
minutes. 



100 



BAR-B-QUE PORK CHOPS 

Letitia Willis 



4-6 slices of center-cut pork chops 

(3/4 to 1" thick) 
1 c. ketchup 
l A c. vinegar 
1 Tbsp. sugar 



1 Tbsp. Worcestershire sauce 
1 tsp. salt 

2-3 dashes Texas Pete® Hot 
Sauce 



Layer pork chops in pan. Combine all other ingredients. Pour over 
chops and bake at 400 degrees until tender. 

Note: This sauce is great for chicken and seafood also. If you would 
like to fix only the sauce, mix the ingredients with 1 cup of water. 
Bring to a boil and let it simmer for 30 minutes before serving. 



BAR-B-QUE PORK CHOPS 

Ginger Vann 

4-6 center cut pork chops Vz c. vinegar 

1 tsp. salt 1 can tomato soup 

1/4 c. brown sugar 

Place chops in bottom of baking dish. Combine remaining 
ingredients and pour over chops. Bake at 350 degrees for 1 hour. 



TENDERIZED (CENTER) HAM 

Mary Leslie Uoyd 

Place a 2-2 l / 2 " thick center slice of ham in a frying pan and brown both 
sides. Put ham in a roasting pan and surround with peeled sweet 
potatoes. Take 1 cup of brown sugar and rub all over the top. Put the 
lid on the roaster. Bake at 350 degrees for 1 hour. Take ham out of 
oven, add pineapple slices and the juice (20-oz. can), and cook Vz 
hour more. 



101 



MARINATED GRILLED PORK TENDERLOIN 

Susan Todd 



Yz c. soy sauce 1 squirt mustard 

3 Tbsp. honey Pepper 
1 tsp. garlic salt 

Marinate meat in above ingredients for 3-4 hours. Put in aluminum foil 
and grill on low for 1 hour. 



PORK CHOPS AND RICE IN A PRESSURE COOKER 

Doris Baker 



4 pork chops (cut l A in. thick) 

1 Tbsp. cooking oil 

1 c. rice 

1 can tomatoes 

1 tsp. salt 

1 c. water 



V* tsp. pepper 

l A tsp. chili powder 

2 Tbsp. onions, chopped 

3 Tbsp. green pepper, 
chopped 



Brown pork chops in cooking oil in cooker. Remove from cooker. 
Add rice, tomatoes, seasonings, chopped onions and green pepper to 
cooker. Stir well. Add pork chops and water. Cover, put pressure 
control on lid and bring pressure up over moderate heat. Cook for 9 
minutes after control jiggles. Remove from heat and cool cooker for 5 
minutes (do not remove pressure control); then place cooker under 
faucet to cool. 



PORK CHOPS AND POTATO BAKE 

Letitia Willis 

6 pork chops Sliced potatoes 

1 can cream of tomato or Sliced onions 

mushroom soup 

Place pork chops in bottom of casserole dish. Place sliced potatoes 
and onions on top of chops in order listed. Top with soup. Bake 
covered at 350 degrees for 1 hour or until potatoes are tender. 



102 



PORK CHOP SUPREME 

Letitia Willis 



4 pork chops 
X A tsp. salt 
Dash of pepper 



4 c. thinly sliced potatoes 

1 c. evaporated milk 

2 Tbsp. chopped onions 



1(10 oz.) can cream of celery soup Shredded American cheese 

Season pork chops with salt and pepper. Brown on both sides. 
Arrange sliced potatoes in a 2-quart baking dish. Mix soup, milk and 
onions and pour over potatoes. Place pork chops over all. Sprinkle 
with shredded cheese. Bake at 375 degrees for 1 hour and 15 
minutes. 



Brown roast/chops in fry pan coated with Pam®. Sprinkle all sides of 
pork with salt and pepper. Place pork in crockpot. Mix soup, water, 
and onions; pour over pork. Cook 7-9 hours on low setting. 



EASY CROCKPOT PORK ROAST/CHOPS 

Doris Baker 



2-3 lb. loin pork roast or chops 
1 can cream of chicken soup 
1 soup can water 



1 Tbsp. dried chopped onions 
Salt and pepper to taste 
Pam®, regular or butter-flavor 




103 



SOUR CREAM CHICKEN ENCHILADAS 

Ginger Vann 



1 c. sour cream 

1 c. Cheddar cheese 



1 c. cream of chicken soup 
8 flour tortillas 



2 c. chicken (cooked or canned) 

Spray bottom of 9x1 3-inch pan with Pam®. Grate cheese. Mix sour 
cream and soup. Spread l A sour cream and soup mixture (sauce) in 
bottom of pan. Spread sauce down center of each tortilla, sprinkle 
chicken, cheese— then roll up and put in pan. Pour leftover sauce on 
top. Sprinkle with cheese. Bake at 350 degrees for 30 minutes or until 
bubbly. Serve with salsa, shredded lettuce, tomatoes, and sour 
cream. Serves 4. 



1 c. sour cream 

Combine chicken, sour cream, green onions, salt, and cumin in 
mixing bowl; set aside. Dip tortillas in enchilada sauce. Place in a 
V/z -quart casserole dish, covering the bottom. Top with a layer of 
filling and sprinkle with a layer of cheese. Repeat. Before adding last 
layer of cheese, pour remaining enchilada sauce over layers. Finish 
with cheese. Bake at 350 degrees for 35 to 40 minutes. Serves 4 



STACKED CHICKEN ENCHILADAS 

Kay Chance 



2 c. chicken (cooked and shredded) 
2 green onions (chopped) 
V* tsp. cumin 

1 (10 oz.) can enchilada sauce 



X A tsp. salt 
6 corn tortillas 
2 1 /2 c. cheddar cheese, 
shredded 



104 



SWEET AND SOUR CHICKEN 

Mary Leslie Uoyd 



Take 4 or 5 chicken breasts, wash, and place in Pyrex dish. Salt and 
pepper chicken, sprinkle paprika and V* teaspoon of ginger over 
breasts. Take 1 small can oz.) of crushed pineapple, 1 cup 
brown sugar, and 1 teaspoon vinegar. Mix and pour over chicken. 
Also, cut 1 strip of bell pepper and a pat of butter or margarine and 
place over chicken breasts. Cover dish with foil for 15 minutes before 
cooking. Remove foil and cook at 400 degrees for 30-45 minutes. 



BAKED MAYONNAISED CHICKEN 

Doris Baker 

2Vz to 3 lb. chicken, cut up Vz tsp. garlic salt (opt.) 

Y» c. mayonnaise Vz tsp. oregano 

V/z Tbsp. lemon juice Y* c. corn flakes, crushed 

Salt and pepper to taste 

Rinse and dry chicken. Blend together mayonnaise, lemon juice, salt, 
pepper, garlic salt and oregano. Dip chicken in mayonnaise mixture, 
coating each piece well. Roll in crumbs. Bake, covered, in a 400- 
degree oven for 45 minutes or until tender. 



BAKED CHILI CHICKEN 

Doris Baker 



1 stick butter 

1 clove garlic, minced 

(or 1 tsp. dried minced garlic) 

2 tsp. chili powder (to taste) 
Dash of dry mustard (opt.) 

(or 1 tsp. prepared mustard) 



Vz to 1 tsp. salt (to taste) 
Dash of pepper 

1 Tbsp. lemon juice 

2 tsp. Worcestershire 
sauce 

4 chicken breasts 



Melt butter: blend in garlic, salt, chili powder, pepper and mustard. 
Add lemon juice and Worcestershire sauce. Place in shallow baking 
dish. Pour butter mixture over chicken. Cover; bake at 350 degrees 
for 40 minutes. Uncover; bake at 325 degrees, basting frequently, for 
60 minutes or until tender. 



105 



BAKED LEMON CHICKEN 

Letitia Willis 



4 chicken breasts, skinned 1 tsp. poultry seasoning 

V* c. plus 2 Tbsp. lemon juice Vz tsp. salt 

Vz c. margarine, melted l A tsp. pepper 

1 tsp. garlic powder hot cooked rice 

Place chicken in lightly greased 12x7x2-inch baking dish. Combine 
remaining ingredients except rice and pour over chicken. Bake 
uncovered at 350 degrees for 1 hour or until tender, basting 
frequently. Serve with hot rice. Makes 4 servings. 



CHEESY CHICKEN 

Becky Snipes 

8 chicken strips (tenderloins) 1 c. or more shredded cheese 

1 can cream of chicken soup (for topping) 

Vz c. milk 1 can crescent rolls 

Vz c. shredded cheese (for sauce) 

Cook chicken in pot until tender, usually about 20 minutes. In a small 
saucepan, mix milk, soup, and Vz cup cheese. Heat until cheese is 
melted. 

Pour sauce into bottom of a casserole dish. Wrap cooked chicken up 
into crescent rolls. Place into sauce. Top with cheese (1 cup or more). 
Bake at 350 degrees for 30 minutes or until brown. 



CHEESY CHICKEN 

Ginger Vann 

10-12 cooked chicken breast strips 1 c. milk 

1 c. shredded Cheddar cheese 1 (8 oz.) can crescent rolls 

1 can cream of chicken soup 

Combine soup, milk, and Vz cup cheese in saucepan and heat until 
cheese melts. Put 1-2 chicken strips in crescent roll and roll up. Place 
crescent rolls in ungreased baking dish and pour soup mixture on top. 
Sprinkle with leftover cheese. Bake at 375 degrees for 20-25 minutes. 



106 



GRANNIE PAINE'S CHICKEN 'N' DUMPLINGS 

Dave Alton 



Stew hen or fryer until done. Hen is best as it gives you more fat and 
makes dumplings better. Salt and pepper chicken broth whenever 
you remove chicken from broth. Bring broth to a boil again. Put VA 
cup flour in a bowl. Add 1 teaspoon baking powder, pepper and salt 
to taste. Pour enough hot broth over flour to make a stiff dough. Put 
on board to cool. Add enough milk to remainder of broth to cook the 
dumplings in. You will need more broth than you realize, but milk or 
water can be added as the dumplings cook if needed. Put plenty of 
flour under dough and roll out thin. Sprinkle some flour on top of 
dough. Cut in small strips and lay in boiling broth. Boil 7 or 8 minutes 
without lid. Don't stir. Just roll over lightly. The flour on the 
dumplings helps thicken the broth. A little extra pepper adds taste to 
dumplings. 



1 c. buttermilk 

Cook chicken and debone. Reserve broth. Cut chicken into small 
pieces and place in a 13x9x2-inch pan. 

In a saucepan, mix and bring to a boil the broth, salt, pepper, flour, 
and buttermilk. Mix to form batter. Pour broth mixture over chicken. 
Spoon batter over top. Bake at 375 degrees for 30 minutes 



MELT-IN- YOUR-MOUTH CHICKEN PIE 

Evelyn Bunch 



2 l /*-3 lb. fryer 

1 can undiluted cream of 

mushroom soup 
Vz tsp. black pepper 



2 c. reserved chicken broth 
1 stick melted margarine 
1 c. self-rising flour 
1 tsp. salt 




107 



NOTES 



108 



BREAKFAST CASSEROLE 

Ann Haddock 



8 eggs 
l 3 /4 tsp. salt 
V/z lb. sausage 



2 c. shredded cheese 

9 slices bread (trim edges off) 

2 1 /a c. half and half 



1 stick margarine 

Trim bread. Spread butter on both sides of the bread and place in 
bottom of pan. Finish placing small chunks on top. Place sausage on 
top of bread then spread cheese on top. Mix remaining ingredients 
together and then pour on top. Chill 8 hours or overnight. Put in 
13x9-inch pan and bake at 350 degrees for 50 minutes. 



1 lb. sausage 

Spray 9x1 3-inch casserole dish with cooking spray. Cube 8 slices of 
bread and place in bottom of casserole dish. Brown and drain 
sausage and place on top of bread. Mix eggs, milk, and mustard and 
pour on top of sausage. Top with cheese and refrigerate overnight. 
Bake at 350 degrees for 45 minutes. Let sit 15-20 minutes before 
serving. 



BREAKFAST CASSEROLE 

Judy Harris 



8 slices of bread 
2 c. milk 

Vz tsp. dry mustard 



1 (8oz.) bag shredded cheddar 

cheese, mild 
6 eggs 



109 



BREAKFAST CASSEROLE 

Wendy Swanner 



1 lb. sausage 6 eggs 

5 slices bread, crumbled 2 c. milk 

1 lb. grated cheese Season to taste 

Brown sausage. Drain. Add remaining ingredients. Pour into 
casserole dish. Bake at 350 degrees for 30 minutes. Beat if mixed and 
refrigerated overnight before baking. 



BREAKFAST CASSEROLE 

Barbara Wilson 

1 lb. sausage 6 eggs beaten 

2 c. milk \Vz c. shredded cheese 
1 tsp. salt 1 tsp. dry mustard 

6 slices bread 

Fry sausage until brown. Line bottom of 9x1 3-inch casserole dish with 
bread. Mix eggs, milk, cheese, salt and dry mustard. Pour over 
bread. Top with sausage. Refrigerate overnight. Bake at 350 degrees 
for 45-60 minutes. Serves 8 



BREAKFAST CASSEROLE 

Anonymous 

2 lb. Russet potatoes 1 pkg. sliced Canadian bacon 

Butter 1/3 c. chopped green onion 

1 c. shredded cheddar cheese (4 oz.) 5 eggs 

1 c. milk % tsp. salt 

1/8 tsp. pepper Vz tsp. marjoram (optional) 

Cook potatoes in jackets until tender; peel and slice. Cut bacon slices 
in halves. Butter baking dish and alternate potatoes and bacon. 
Sprinkle with onion and cheese. Combine eggs, milk, and spices; 
pour over casserole. Bake at 375 degrees for 40 minutes. Can be 
made a day in advance. 



110 



EGG AND HASH BROWN PIE 

Anonymous 



6 slices bacon 5 eggs 

Vz c. milk 3 c. frozen hash brown 

1/3 c. chopped green onion potatoes, thawed 

VA c. shredded cheddar cheese 
(6 oz.) 



Place bacon in a large, deep skillet. Cook over medium high heat 
until evenly brown. Drain, crumble, and set aside. Preheat oven to 
350 degrees. Lightly grease a 7x1 -inch casserole dish. 

In a medium bowl, beat together eggs and milk. Stir in hash browns, 
green onion, bacon, and 1 cup cheese. Pour into prepared casserole 
dish. 



Bake for 25-35 minutes, or until egg is set in the middle. Sprinkle 
remaining l A cup cheese on top and continue to let sit for 5 minutes. 
Slice. Serves 6. 



SAUSAGE EGG CASSEROLE 

Anonymous 

1 lb. sausage, cooked, drained 

and crumbled 
3 c. light cream or Half & Half® 
1 bunch green onion, chopped 
1 (16 oz.) loaf day old bread, cubed 
lc. shredded Swiss cheese (4 oz.) 



10 eggs lightly beaten 
1 tsp. salt 
1 tsp. dry mustard 
1 c. shredded cheddar cheese 
(4 oz.) 



Grease 9x1 3-inch pan well. Place bread in pan. Sprinkle with 
cheeses. Combine remaining ingredients and mix well. Pour over 
bread and refrigerate overnight. Bake at 350 degrees for one hour or 
until golden brown. Makes 6 to 8 servings. 



Ill 



SPINACH LASAGNE 

Susan Burns 



1 (15 oz.) ricotta cheese 

1 egg 

1 tsp. salt 

1/8 tsp. pepper 

1 (8 oz.) pkg. lasagna noodles, 

uncooked 
1 c. water 



2 jars spaghetti sauce 
VA c. shredded mozzarella 
cheese 

1(10 oz.) pkg. frozen spinach, 

thawed and drained 
Z A tsp. oregano 



Preheat oven to 350 degrees. Combine ricotta cheese, 1 cup 
mozzarella cheese, egg, spinach, salt, pepper, and oregano in large 
mixing bowl. Stir well. Spread about 3/4 cup spaghetti sauce in a 
greased 9x1 3-inch baking dish. Place 1/3 of lasagna noodles over 
sauce and spread with half of cheese mixture. Repeat layers. Top 
with remaining noodles, about 3/4 cup spaghetti sauce, and 1/2 cup 
mozzarella cheese. Pour water around edges. Cover securely with 
aluminum foil and bake for 1 hour and 15 minutes. Let stand 15 
minutes before serving. Yield: 8 servings 



SQUASH CASSEROLE 

Sue and Lillie Pilgreen 

Boil squash until tender and drain. Place squash in baking dish and 
cover with 1 can celery soup. Cover with cheese and thinly sprinkle 
breadcrumbs on top. Place a strip of bacon on top of crumbs. Bake at 
350 degrees for 30-40 minutes. 



SQUASH CASSEROLE 

Elaine Haddock 

4 medium size squash 1 Tbsp. butter 

2 medium onions 8 to 10 Ritz® crackers, 

crumbled 

Cut and boil squash until tender and then drain. Put squash in baking 
dish, and top with butter, shredded cheese, and Ritz® crackers. Bake 
at 350 degrees for 15-20 minutes. Serves 6. 



112 



CHICKEN PARMESAN 

Susan Todd 



4 chicken breasts 1 c. bread crumbs 

5 Tbsp. oil 2 c. mozzarella cheese 
1 small jar Ragu® spaghetti sauce 

Put bread crumbs in a plate. Moisten chicken with water and dip in 
bread crumbs. Cook chicken in skillet until golden brown. Spread a 
little sauce on bottom of 9x11 -inch pan. Add chicken and cheese. 
Cover with sauce. Sprinkle with cheese. Bake at 350 degrees for 25- 
30 minutes. 



RIGATONI BAKE 

Susan Todd 

8 oz. uncooked rigatoni macaroni, 

approximately VA in. lengths 
1 (15V2 oz.) jar spaghetti sauce 



1 (8 oz.) block cheddar cheese 
3 Tbsp. grated parmesan 
cheese 



Cook rigatoni; drain and rinse. Cut cheese into strips, 1 % inches long 
by Yi inches thick. Insert a strip of cheese in each rigatoni and place 
in greased VA - quart baking dish. Pour sauce over top and sprinkle 
with Parmesan cheese. Bake uncovered at 350 degrees for 25-30 
minutes. Yield 6-8 servings. 



POTATO CASSEROLE 

Sue and Lilke Pilgreen 

4 c. sliced potatoes 1 large onion 

1 can cheddar cheese soup l A can milk 

1 stick margarine Salt and pepper to taste 

Sprinkle with paprika (optional) 

Mix soup, milk, margarine, salt and pepper in pot on stove. Add 
potatoes and onions. Put in greased 9x1 3-inch casserole dish and 
bake covered with foil at 350 degrees about 1 hour or until potatoes 
are done. 



113 



PANCAKE CASSEROLE 

Rebecca Miller 



2 c. pancake mix 2 c. milk 

2 eggs 4 Tbsp. oil 

10 brown and serve sausage 
links, cooked 



Grease a 9x1 3-inch pan. Cut sausage into quarters. Slightly beat 
eggs in medium bowl. Add pancake mix, milk, and oil. Pour mixture 
into greased pan. Add meat over the top. Bake at 425 degrees for 20 
minutes. Slice and serve with syrup. 



MASHED POTATO CASSEROLE 

Rebecca Miller 



1 box instant potatoes Vz stick butter 

1 c. shredded Cheddar cheese Bacon bits (optional) 

1 (8 oz.) cream cheese Chives 
Salt and pepper to taste 

Make 8-10 servings of mashed potatoes (mix it a little dry). Add all 

other ingredients and mix well. Top with shredded cheese. Bake at 
375 degrees for 30-35 minutes. 



SHOE PEG CORN CASSEROLE 

Rebecca Miller 

2 small cans shoepeg corn, drained 1 c. cream of celery soup 

1 can French green beans, drained Vz c. cheddar cheese 

1 sleeve crushed Ritz® crackers Vz c. onion, chopped 

Vz c. sour cream Vz c. slivered almonds 
Vz c. melted butter 



Combine ingredients except butter, crackers, and almonds. Place in 
greased casserole. Spread crackers, almonds, and butter as topping 
over vegetables. Bake at 350 degrees for 35 minutes. Serves 8. 



114 



ENCHILADA CASSEROLE 

Rebecca Miller 



1 lb. ground beef 2 c. shredded Monterey jack 

2 c. enchilada sauce and cheddar cheese 

1 can green chilies Flour tortillas 

Brown ground beef and drain fat. Add 1 can of sauce, the green 
chilies, and 1 cup of cheese to beef. Roll up in tortillas. Place filled 
tortillas in casserole dish and top with other can of sauce and 
remaining cup of cheese. Bake at 350 degrees for 30 minutes. 

HASH BROWN CASSEROLE 

Judy Harris 

2 lb. bag frozen hash brown potatoes 1 pt. sour cream 
1 can cream of chicken soup 1 Tbsp. salt 

Vz tsp. pepper 1 stick melted margarine 

Vz cup chopped onions 10 oz. grated sharp cheese 

Mix ingredients together. Reserve part of cheese for top. Bake at 350 
degrees for 45-50 minutes. 



CHICKEN CASSEROLE 

Letitia Willis 

4 chicken breasts, boiled and cut up 2 cans chicken broth 
1 can cream of chicken soup 1 stick margarine 

1 small pkg. Pepperidge Farm® 
dressing 

Mix 1 can chicken broth with cream of chicken soup. Mix 1 can 
chicken broth with margarine. Mix this together with dressing. Pour 
mixture into a 13x9-inch casserole pan. Bake at 350 degrees for about 
1 hour. 



115 



SWEET POTATO CASSEROLE 

Charles Hardee 



3 c. mashed sweet potatoes lc. sugar 

1 stick butter or margarine 2 eggs 

1 tsp. vanilla 

Mix potatoes, sugar, butter, and beaten eggs. Add vanilla and put in 
casserole. 

Topping: 

1/3 c. flour 1 c. brown sugar 

1/3 c. butter 1/3 c. milk 

1 c. chopped nuts 

Pour topping over potatoes. Bake at 325 degree for 30 minutes. 



BROCCOLI AND CHEESE CASSEROLE 

Wendy Swanner 

2 c. uncooked Minute Rice® 2 or 3 boxes of chopped 1 stick 

1 stick margarine broccoli 

2 cans cream of mushroom or % c. onion flakes 

cream of chicken soup 1(16 oz.) jar of Cheese Whiz® 

Mix all ingredients together and bake at 350 degrees for 1 to VA 
hours. 



HASH BROWN CHEESE BAKE 

Wendy Swanner 

1 (32 oz.) bag of Ore Ida® Shredded 2 (1014 oz.) cans cream of 
Hash Browns potato soup 

1 (16 oz.) sour cream Salt and pepper 

1 (8 oz.) bag shredded Cheddar 
cheese 

Mix all together. If dry add a little milk to thin if desired. Spray dish 
with non-stick cooking spray. Bake at 350 degrees for 45-60 minutes. 



116 



POTATO CASSEROLE 

Ginger Vann 



Spread 32-oz. bag of Ore Ida® Hash Browns in 9x1 3-inch dish. 
Combine and heat: 

% c. butter 1 c. onions (frozen) 

16 oz. sour cream 1 tsp. salt and pepper 

1 can cream of mushroom soup 

2 c. grated cheese (reserve some to sprinkle over top) 

Pour over potatoes and mix well. Bake at 350 degrees for 1 hour. 



MUSHROOM RICE CASSEROLE 

Angie Laxigley 

1 stick butter, melted 1 c. whole grain rice 

1 can French onion soup 1 can beef consomme 

1 can mushrooms Vz c. almond slivers 

Preheat oven to 350 degrees. Mix all ingredients together and pour 
into casserole dish. Bake for 1 hour. 



RICE PILAFF 

Jennifer Williams 

1 can beef consomme 1 can French onion soup 

1 c. rice (not minute) 1 stick of margarine (cut into 

1 (4 oz.) can mushrooms (drain) pieces) 
Pinch of garlic salt 

Mix together and bake covered at 350 degrees for 1 hour. 



117 



GREEN BEAN CASSEROLE 

FayeB Adams 

1 can French-style green beans 1 can cream of mushroom 

1 can French-fried onion rings soup 

Place in a casserole in layers. Bake at 425 degrees for 25 minutes. 
Serve 



HASH BROWN CASSEROLE 

Barbara Wilson 

2 lb. frozen hash browns, thawed V* c. margarine, melted 
1 tsp. salt 1 tsp. pepper 

1 can cream of mushroom soup 2 c. grated cheese (mild 
Vz c. chopped onion cheddar) 

2 c. crushed corn flakes V4 c. melted butter 
2 c. sour cream 

Combine all ingredients together except last two and place in a 3- 
quart or larger baking dish. In a separate bowl mix together flakes 
and V\ cup butter and sprinkle over mixture. Bake at 350 degrees for 
45 minutes. 



SWEET POTATO CASSEROLE 

Faye B. Adams 

3 c. sweet potatoes cooked and 1 c. sugar 

mashed 2 eggs 

1 tsp. cinnamon l A c. melted margarine 

Vz tsp. nutmeg 1 tsp. vanilla 

Beat until smooth. Put in a casserole dish. Cover with topping. Bake 
at 350 degrees for 30 minutes. 

Topping: 

1 c. brown sugar 1/3 c. flour 

1/3 c. melted margarine 1 c. chopped pecans 

Mix together. 



118 



HASH BROWN POTATO CASSEROLE 

Barbara Wilson 



1 (32 oz.) pkg. frozen hash browns, 
thawed 

1 can cream of mushroom soup 

1 small onion, diced 

1 c. shredded mozzarella cheese 



2 c. corn flakes 
Vz c. melted margarine 
16 oz. sour cream 
Vz tsp. salt 

2 c. cubed Velveeta® cheese 



Mix first six ingredients. Put in 9x1 3-inch container. Sprinkle with 
mozzarella cheese. Combine corn flakes with margarine and sprinkle 
on top. Bake for 1 nr. at 350 degrees in a pre heated oven. 



BROCCOLI-RICE CASSEROLE 

Barbara Wilson 

Vz c. chopped onion Vz c. chopped celery 

2 Tbsp. margarine 1 can cream of chicken soup 

1 small can evaporated milk 1 c. cooked rice 

1 box frozen, chopped broccoli, Grated cheese 
thawed 

Brown onion and celery in the butter until slightly browned. Blend 
soup with milk. Mix rice and broccoli; place in casserole. Bake at 350 
degrees for 30 minutes. Spread with enough cheese to cover the 
entire surface. Serves 6-8 



TWICE-BAKED POTATO CASSEROLE 

Wendy Swanner 



6 med. unpeeled potatoes, baked 
V* tsp. pepper 
3 c. (24 oz.) sour cream 
2 c. (8 oz.) shredded mozzarella 
cheese 

2 c. (8 oz.) shredded Cheddar cheese 



V* tsp. salt 

1 lb. sliced bacon, cooked 
and crumbled 

2 green onions, chopped 



Cut baked potatoes into 1 inch cubes. Place half in a greased 13x9x2- 
inch baking dish. Sprinkle with half of the sour cream and cheeses. 
Repeat layers. Bake uncovered at 350 degrees for 20 minutes or until 
cheese is melted. Sprinkle with onions. 



119 



POPPY SEED CHICKEN AND FETTUCCINI 

Barbara Wilson 



Casserole: 

4 chicken breasts 
Ritz® crackers-crushed 

(approx. 1 sleeve) 
8 oz. sour cream 



1 can cream of chicken soup 

2 Tbsp. poppy seeds 

1 stick butter 



Noodles: 

l A c. butter 

4-6 oz. sour cream 

noodles 



l A c. Parmesan cheese 
1 (12 oz.) pkg. fettuccini 



Boil chicken until tender. Cool and de-bone (or cut up if boneless 
breasts). Place chicken in casserole dish. Mix soup and sour cream. 
Pour over chicken. Sprinkle crushed Ritz® crackers evenly over 
casserole. Melt 1 stick of butter and pour over crackers. Top with 
poppy seed. Bake at 375 degrees for 30 minutes or until bubbly. 

Using chicken broth from above, bring to a boil and add noodles (may 
need to add water). Cook 10-15 minutes or until done. Drain. Return 
noodles to pan and add butter, sour cream, and parmesan cheese. 
Stir and cover. 

Serve the poppy chicken casserole over noodles— YUM YUM!! 

(This makes enough for approximately 4 to 6 servings. Double recipe 
to fill a large 9x1 3-inch casserole.) 



Drain pineapple and put in greased dish. Mix together sharp grated 
cheese, sugar and flour. Sprinkle mixture over pineapple. Crumble 
Ritz crackers over top. Melt one stick of margarine and pour over top. 
Bake 20 minutes at 350 degrees. 



PINEAPPLE CASSEROLE 

Lou Cash 



2 large cans chunk pineapple 
1 c. sharp grated cheese 
% c. sugar 



6 Tbsp. flour 
Ritz crackers 
1 stick margarine 



120 



CORN CASSEROLE 

Mavis Brown (Submitted by Barbara &Delano Wilson) 



2 eggs 

Vz c. crackers 

!4 c. melted butter 

V* c. chopped green pepper 

1 Tbsp. chopped onion 

Vz tsp. sugar 

Vz c. cheese 



X A c. milk 

1 (17 oz.) can cream corn 
Vk c. grated carrots 
1 Tbsp. celery 
1/8 tsp. hot sauce 
Vz tsp. salt 



Combine milk and eggs; add crackers and set aside. Add remaining 
ingredients except the cheese. Spread into 1 -quart casserole and 
bake at 350 degrees for 45 minutes. Remove from oven and sprinkle 
cheese over top. Return to oven to melt. Serves 4 to 6. 



BAKED MACARONI AND CHEESE 

Peggy Edwards 



2 c. uncooked elbow macaroni 

or 1 (7 oz.) pkg. 
2 Tbsp. margarine 
2 Tbsp. all-purpose flour 



1 tsp. dry mustard (optional) 

1 tsp. salt 
ZVz c. milk 

2 c. shredded sharp cheddar 
cheese 



Prepare the macaroni according to package directions and drain. In a 
medium saucepan, melt the margarine and stir in the flour, mustard 
and salt. Gradually stir in the milk. Cook and stir until mixture 
thickens slightly. Remove from heat and add 1 Vz cups of cheese; stir 
until melted. Stir in cooked macaroni. 

Turn into a greased r/a -quart shallow baking dish. Top with the 
remaining cheese. Bake at 375 degrees for 20 to 25 minutes or until 
bubbly. 



121 



PINEAPPLE CASSEROLE 

Ginger Vann 



2 (8 oz.) cans pineapple chunks, 
drained 

3 Tbsp. flour 
3/4 c. sugar 



2 c. sharp cheddar cheese, 

shredded 
1 row Ritz® crackers, 

crushed 



1 stick margarine, melted 

Place pineapple in bottom of 8x8-inch dish. Mix together cheese, 
sugar, and flour. Sprinkle over pineapple. Spread crushed Ritz® 
crackers over other mixture. Pour melted butter over crackers. Bake 
at 350 degrees for 30-40 minutes 



Boil chicken until done. Do not salt. Break chicken into bite-sized 
pieces and set aside. Melt margarine and stir into stuffing. In a 
greased 13x9-inch dish, put a layer of stuffing crumbs, a layer of 
chicken, and then a layer of mushroom soup (diluted with one can of 
broth). Layer again with stuffing, chicken, and chicken and mushroom 
soup (diluted with one can of broth). Top with remaining stuffing 
crumbs and bake at 350 degrees until brown, approximately 1 hour. 
Use no salt at all. 



CHICKEN CASSEROLE 

Jodi Peoples 



1 (8 oz.) bag cornbread stuffing 

4 large chicken breasts 

1 stick margarine 

1 can cream of mushroom soup 



1 can cream of chicken and 
mushroom soup 

2 can broth from cooking 
chicken 




122 



8O0$S jWD SfEWI 



CHUNKY POTATO SOUP 

Brinda Turnage 

3 medium red potatoes 

1 small onion 

3 Tbsp. all purpose flour 

Ground black pepper 

l A tsp. sugar 

1 c. cubed cooked ham 



2 c. water 

3 Tbsp. butter 

Crushed red pepper flakes 
3 c. milk 

1 c. shredded cheddar cheese 



Peel potatoes and cut into 1-inch cubes. Bring water to a boil in large 
saucepan. Add potatoes and cook until tender. Drain, reserving 
liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding 
water, if necessary; set aside. Peel and finely chop onion. Melt butter 
in saucepan over medium heat. Add onion to saucepan; cook, stirring 
frequently, until onion is translucent and tender, but not brown. Add 
flour to saucepan; season with pepper flakes and black pepper to 
taste. Cook 3 to 4 minutes. Gradually add potatoes, reserved 1 cup 
cooking liquid, milk and sugar to onion mixture in saucepan; stir well. 
Add cheese and ham. Simmer over low heat 30 minutes, stirring 
frequently. Store leftovers, covered, in refrigerator. 



CHICKEN VEGETABLE SOUP 

Kathryn Thornton 

4 boneless, skinless chicken breasts Medium onion 

4 potatoes, cubed 1 (28 oz.) can tomato sauce or 
2 can mixed vegetables whole tomatoes 

5 chicken bouillon cubes 

Boil chicken for 45 minutes on high, adding bouillon cubes. Cool and 
cut into small pieces. In broth, add potatoes, onion, vegetables, and 
tomato sauce. Cook until potatoes are done. The longer it simmers 
the better! 



123 



CHILI WITH BEANS 

Doris Baker 



2 (1 lb.) cans kidney beans 2 lb. ground beef 

2 c. chopped onions, more 2(16 oz.) cans diced tomatoes 

or less to taste (may substitute 1 (8 oz.) can tomato sauce 

1 to 2 Tbsp. dried chopped onions) VA to 2 tsp. chili powder, to 

1 Tbsp. sugar taste 

2 tsp. salt 

Brown meat and onions in large pan; drain well. Stir in tomatoes, 
tomato sauce, and kidney beans with liquid and seasonings. Simmer 
uncovered at least 1 hour, stirring occasionally. Yield: 6-8 servings. 

Tip: For lower fat chili, decrease ground beef to 1 or VA lb. and 
increase kidney beans to 3 (1 lb.) cans.® 



VEGETABLE SOUP 

Ginger Vann 

2 chicken breasts or 3 bouillon cubes (chicken or 

1 lb. ground beef beef) 
2 bags frozen soup vegetables 1(16 oz.) can tomato sauce 

1 (16 oz.) can petite diced tomatoes 2 tsp. minced onion 
Salt and pepper 

Cook chicken or brown beef. Add water and bouillon cubes. Add 
remaining ingredients and bring to a boil. Cook slowly for 2-3 hours. 



STEW BEEF 

Becky Miller 

VA lb. stew beef 1 can cream of mushroom soup 

1 can cream of chicken soup Big pack of onion soup mix 

X A soup can water Mushrooms (optional) 

Combine ingredients in a two and a half-quart casserole dish. Cook 
covered at 250 degrees for 4 hours. Serve over rice. 



124 



\ — £ 

e/8> 



AMBROSIA. 

Ginger Vann 



1 large can pineapple tidbits 1 c. mini marshmallows 

1 large can mandarin oranges 1 c. sour cream 

2 Tbsp. sugar 2 apples, peeled and cut in 
1 jar maraschino cherries bite-sized pieces 

Mix well and refrigerate. Add apples about an hour before serving. 



AUTUMN FRUIT SALAD 

Jeannie Cleaton 

2 unpeeled medium Granny Smith 

apples, sliced 
1 (1 1-oz.) can mandarin oranges, 

drained 
1 c. seedless red grape halves 



Zest of 1 lime 

1 Vz c. miniature marshmallows 

1 c. vanilla reduced-fat 
yogurt 

2 Tbsp. chopped pecans 



Cut the apple slices into sixths. Combine the apples, mandarin 
oranges, grapes and lime zest in a chilled 3-quart salad bowl and mix 
well. Add the marshmallows and yogurt and mix gently. Sprinkle 
with the pecans. Chill covered until serving time. Yield: 12 servings 



CHERRY SALAD 

Sue &LUlie Pilgreen 

1 can red tart cherries 1 !4 c. cold water 

2 pkg. cherry Jell-O® 1/3 c. sugar 
1 can pineapple Vz c. pecans 

Take juice of cherries and 1/3 cup sugar and bring to a rolling boil. 
Add 2 packages Jell-O® and bring to another rolling boil. Remove 
from heat and add cold water. Add cherries, pineapple, with juice 
and nuts. 



125 



CONGEALED MIXED FRUIT 

Judy Harris 

1 can chunk pineapple (drain juice) 1 can fruit cocktail (keep juice) 
1 can peaches (drain juice and cut 1 pkg. instant strawberry small 
in pieces) pudding (found at Kroger's™) 

Mix fruit and pudding and refrigerate overnight. 

COOL CUCUMBER PASTA 

Susan Todd 



1 (8-oz.) tube pasta 

1 Tbsp. vegetable oil 

2 med. cucumbers, sliced thinly 
1 med. onion, sliced thinly 

V/z c. sugar 
1 c. water 



*A c. vinegar 

1 Tbsp. prepared mustard 
1 Tbsp. dried parsley flakes 
1 tsp. salt 
1 tsp. pepper 
Vz tsp. garlic salt 



Cook the pasta according to package directions. Drain and rinse in 
cold water. Place in a large bowl. Stir in oil, cucumbers, and onion; 
combine remaining ingredients and pour over salad and toss. Cover 
and chill 3-4 hours, stirring occasionally. Serve with a slotted spoon. 
Yield: 8-10 servings. 



CRANBERRY SALAD 

Faye B. Adams 

2 pkg. lemon Jell-O® 1 tall can whole cranberry 

4 c. liquid (water and pineapple juice) sauce 
1 (#2) can crushed pineapple 

Drain the pineapple from the juice. Mix juice and water together to 
make 4 cups of liquid. Combine liquid mixture with Jell-O®, then add 
cranberry sauce and pineapple. Refrigerate overnight. Serve. 



126 



FROZEN CRANBERRY SALAD 

Faye Causey 



8 oz. cream cheese, softened 
1 large can crushed pineapple, 
drained 

1 can whole berry cranberry sauce 



Vz c. chopped nuts 

3 Tbsp. powdered sugar 

3 Tbsp. mayonnaise 

2 (8 oz.) cont. Cool Whip® 



Mix cream cheese, sugar and mayonnaise together. Add drained 
pineapple, cranberry sauce, and nuts. Fold in Cool Whip®. Freeze. 
Set out 15 minutes before cutting into squares for serving. 



FRUIT JELL-O® SALAD 

Linda Worthington 

Mix on stove: 

1 small pkg. orange Jell-O® 

1 c. water 

Cool and mix with the following: 

1 can mandarin oranges, drained 
2 l / a c. Cool Whip® 

2 (8-oz.) cans crushed pineapple, 
drained 

Put in refrigerator. 



1 Vz c. miniature marshmallows 



1 small pkg. (2 oz.) crushed 
pecans, walnuts or almonds 



FRUIT SALAD 

Anonymous 

1 (8-oz.) ctn. vanilla yogurt 
1 (8-oz) ctn. peach yogurt 
1 can mandarin oranges, drained 
1 unpeeled green apple, diced 
1 unpeeled red apple, diced 



Vz c. raisins, dark 
Vz c. raisins, golden 
Coconut to taste 
Pecans (chopped) to taste 



Mix all ingredients together well. Keep refrigerated. 



127 



LIME SALAD 

Sue & Lillie Pilgreen 



8 oz. pkg. cream cheese, softened 1 large can crushed pineapple 
2 small pkg. lime Jell-O® with juice 

2 c. hot water 1 Tbsp. vinegar 

Pecans 

Mix cream cheese with Jell-O® until creamy. Then add hot water until 
all is dissolved. Add pineapple with juice, then vinegar, and pecans. 



MANDARIN ORANGE SALAD 

Faye Causey 



1 small pkg. orange Jell-O® 
1 medium container cottage cheese 
1 (1 1-oz.) can mandarin oranges, 
drained 



1 small or medium can 

crushed pineapple, drained 
1 (8-oz.) container Cool Whip® 



Stir Jell-O® into cottage cheese and mix well. Fold in Cool Whip®; 
add drained oranges and pineapple. Chill and serve. 



ORANGE WATERGATE SALAD 

Angie Langley 



1 (4-oz.) pkg. orange Jell-O® 
1 (4-oz.) pkg. vanilla pudding 

(kind you cook) 
1 (4-oz.) pkg. vanilla tapioca 

pudding (kind you cook) 
1 (8-oz.) cont. Cool Whip® 

(thawed) 



2 (15-1/2 oz.) cans mandarin 

oranges, drained 
1 (15-oz.) can crushed 

pineapple, drained 
1 pkg. mini marshmallows 



Combine pudding mixes and Jell-O® in large saucepan with 3 cups of water. 
Cook until it comes to a boil and is thickened. Let cool. Fold in Cool Whip®. 
Add pineapple and oranges. Fold in marshmallows. Chill. 



128 



ORANGE CREAM FRUIT SALAD 

Jeannie Oeaton 



1 (20-oz.) can pineapple chunks, 

drained 
1 (16-oz.) can sliced peaches, 

drained 

1 (1 1-oz.) can mandarin oranges, 
drained 

2 apples, peeled and chopped 

3 bananas, sliced 



1 Vz c. milk 

1 (4-oz.) pkg. instant vanilla 

pudding 
1/3 c. thawed frozen orange 

juice concentrate 
3/4 c. sour cream 
Lettuce leaves 
Mandarin oranges (optional) 



Combine the pineapple, peaches, 1 can mandarin oranges, apples 
and bananas in a large mixing bowl and mix gently. Combine the 
milk, pudding, and orange juice concentrate in a large mixer bowl. 
Beat at high speed for 1 to 2 minutes or until slightly thickened. Add 
the sour cream. Beat at medium-high speed until blended. Add to the 
fruit mixture, stirring gently to mix. Chill covered until serving time. 
Spoon the fruit mixture onto lettuce-lined salad plates. Garnish with 
additional mandarin oranges. Yield: 10 servings 



pineapple 

Mix Jell-O® with boiling water; let cool. Then add pineapple and 
mandarin oranges in juice. 



ORANGE SALAD 

Sue &LiIlie Pilgreen 



1 small pkg. orange Jell-O® 
1 small pkg. lemon Jell-O® 
1 (20-oz.) can Dole® crushed 



1 c. boiling water 

2 small cans mandarin 
oranges, with juice 



129 



QUICK CAESAR PASTA SALAD 

Jeannie Cleaton 



Dijon dressing: 

1/3 c. red wine vinegar 
2 tsp. Dijon mustard 
1 garlic clove, pressed 
1/8 tsp. sugar 



1/8 tsp. coarse salt 
Vz c. olive oil 

Fresh ground pepper to taste 



Pasta Salad: 

1 (8 oz.) pkg. butterfly or bow tie 

pasta, cooked and drained 
8 c. torn mixed salad greens 



2 c. chopped peeled 

cucumbers 
1 c. coarsely chopped walnuts 



2 oz. Parmesan cheese 

For the dressing, whisk the wine vinegar, Dijon mustard, garlic, sugar 
and salt in a medium mixing bowl. Add the olive oil gradually, 
whisking constantly until slightly thickened. Season with pepper. For 
the salad, toss the cooked pasta with 3 tablespoons of the dressing in a 
large salad bowl. Add the salad greens, cucumbers, walnuts and 
remaining dressing and mix gently. Shave thin slices of the cheese 
over the salad with a vegetable peeler or grate over the top. Serve 
immediately. Yield: 8 servings 



5 strips bacon, cooked and crumbled 

Layer in a 13x9-inch pan: lettuce, celery, onion, pepper and garden 
peas. Add the mayonnaise on top of this layer. Then add cheese over 
this. Then top with crumbled bacon. Refrigerate overnight. 



SEVEN-LAYER SALAD 

Ann Haddock 



1 head lettuce (broken up) 
1 c. celery, chopped fine 
1 bell pepper, chopped 
1 onion, chopped 



1 (16-oz.) can garden peas, 
drained 

2 c. mayonnaise 

1 c. shredded sharp cheese 



130 



STRAWBERRY CONGEALED SALAD 

Faye Causey 



1 small box strawberry Jell-O® 
1 medium container cottage cheese 
1 (8-oz.) container Cool Whip® 



1 small can crushed pineapple, 
with juice 



Mix Jell-O® with crushed pineapple and juice in a saucepan and bring 
to boil for 1-2 minutes. Set aside and cool to room temperature. Then 
gently fold in cottage cheese and Cool Whip®. Can garnish with 
sliced fresh strawberries on top. Chill overnight. 



PRETZEL SALAD 

Rebecca Miller 

2 c. crushed pretzels 4 Tbsp. sugar 

% c. melted butter 

Mix well and spread in 9x1 3-inch pan. Bake 8 minutes at 400 degrees. 
Cool. 

1 c. sugar 1 c. cream cheese 

1 (8-oz.) container Cool Whip® 

Cream together and spread over crust. 

1 large pkg. strawberry Jell-O® 3 A c. boiling water 

2 (10-oz.) pkg. frozen strawberries 

Mix Jell-O® with boiling water. Stir in strawberries. When it begins 
to thicken, pour it over the cream cheese mixture. Refrigerate. 



STRAWBERRY SALAD 

Evelyn Bunch 

1 can condensed milk 1 large can crushed pineapple 

1 can strawberry pie filling 1 large Cool Whip® 

Mix together and freeze. 



131 



WINTER FRUIT SALAD w/ HONEY LIME DRESSING 

Jeannie Cleaton 



Honey lime Dressing: 

1/3 c. honey 
3 Tbsp. lime juice 
1 Vz tsp. poppy seeds 
l A tsp. lime zest 



V< tsp. salt 

1/8 tsp. ground mace or 

cinnamon 
Va c. vegetable oil 



Salad: 

1 bunch leaf lettuce, torn into 

bite-sized pieces 
3 pears, thinly sliced 



2 c. seedless red grapes 
Vz c. walnut pieces 
1 Tbsp. lemon juice 



For the dressing, combine the honey, lime juice, poppy seeds, lime 
zest, salt and mace in a small mixer bowl. Add the oil gradually, 
beating constantly at high speed until mixed. Beat until thickened. 
Store covered in the refrigerator. For the salad, line a large serving 
platter or 8 salad bowls with the lettuce. Toss the pears with the 
lemon juice in a medium mixing bowl. Arrange the pears, grapes and 
walnuts over the lettuce. Chill covered for up to 1 hour. Drizzle with 
the dressing just before serving. Yield: 8 servings 



1 small onion, chopped 

Combine vegetables, set aside. Combine remaining ingredients, 
blending well. Stir into vegetables. Cover and refrigerate several 
hours, stirring occasionally. 



VEGETABLE SALAD 

Ginger Vann 



1 (16-oz.) can French-style green 
beans, drained 



Vz c. green pepper, chopped 

Vz c. salad oil 

V* c. sugar 

Vz c. vinegar 

Vz tsp. black pepper 



1 (16-oz.) can early peas, drained 
1 (8-oz.) can white shoepeg corn, 



drained 



132 



SEVEN-LAYER SALAD 

Ma Nobles 



1 Vz qt. shredded lettuce 

2 c. chopped tomatoes 
2 c. mushrooms, sliced 

2 c. Miracle Whip® Salad Dressing 
1 c. red onion rings 



4 oz. mild cheddar cheese, 

shredded 
1 (10-oz.) pkg. garden peas, 

thawed and drained 



In a 2-quart bowl or Pyrex® dish, layer lettuce, tomatoes, mushrooms, 
peas, cheese and onions. Spread salad dressing over onions, sealing 
to edge of dish. Cover and chill several hours or overnight. Garnish 
with bacon or cheese. 



SEVEN-LAYER SALAD 

Anonymous 

1 head iceberg lettuce 

1 pkg. frozen peas, uncooked 

1 c. chopped onion 

1 c. green pepper 

1 c. grated carrots 



1 c. mayonnaise 
1 c. sour cream 
1 c. cheddar cheese, grated 
Several strips cooked bacon, 
crumbled 



Layer this salad in a low glass dish. First layer is the lettuce, then 
peas, chopped onion, green pepper and carrots. Blend the mayo and 
the sour cream together, and frost the veggies with combination. 
Finally, sprinkle salad with the bacon and cheese. Serve ice cold. 



SUNSHINE SALAD 

Letitia Willis 

1 (20-oz.) can pineapple tidbits 1 c. quartered strawberries 

1 (1 1-oz.) can mandarin oranges 1 c. sliced ripe bananas 
1 small pkg. instant lemon pudding 

Drain pineapple and oranges, reserving liquid. Prepare pudding, 
using liquid from the fruit in place of milk. In a bowl, combine 
pineapple, oranges, and strawberries. Gently fold in pudding and 
chill for at least 2 hours. Add bananas just before serving. Yield: 8-10 
servings. You may use any kind of fruit. 



133 



HOT FRUIT SALAD 

Angie Langley 



1 can sliced pears (drained) 
1 can sliced peaches (drained) 
1 can sliced apricots (drained) 
1 can chunk pineapple (drained) 
1 c. cranberries 



l /» c. margarine 
1 c. brown sugar 
l A c. tapioca 



Vz c. pineapple juice 
Vz tsp. cinnamon 



Pour fruit into a 9x1 3-inch oven dish. Mix ingredients for sauce and 
pour over fruit. Bake at 300 degrees for 1 hour. Stir several times 
while baking. Serve hot. 



1 tsp. salt 

Brown almonds and sesame seeds in 300-degree oven for 10 minutes. 
Mix cabbage and onions (optional) in a large bowl. Last minute — toss 
almonds, sesame seeds and uncooked noodles with cabbage mixture. 
Do not use noodle flavor packet. Shake dressing and gradually pour 
over mixture. You may not need all of the dressing. Mix well. 



FUMI 

Angie Langley 



1 (1 lb.) pkg. shredded cabbage 
1 small pkg. slivered almonds 
4 Tbsp. sesame seeds 



4-6 small green salad onions, 

chopped (optional) 
1 pkg. Ramen® noodles 

(crushed, not cooked) 



Dressing: 

4 Tbsp. sugar 
2 tsp. pepper 



1 tsp. Accent® 

8 Tbsp. rice vinegar 




134 



Thorite Ilectpes 



TYLE TARTAR SAUCE 



RED LOBSTE 

Evelyn Stocks 

Vz c. mayonnaise 
X A c. sweet pickle relish 
2 Tbsp. Miracle Whip® Salad 
Dressing 



1 Tbsp. sugar 

Vz tsp. dry parsley, minced 
% tsp. onion powder 



Mix all ingredients and store in refrigerator. 



OLD BAY® SEASONING 

Evelyn Stocks 

1 Tbsp. celery seed Vz tsp. mustard seed 

1 Tbsp. whole black peppercorns 4 whole cloves 
6 bay leaves 1 tsp. Hungarian paprika 

1 tsp. whole cardamom 

In spice grinder or small food processor, combine all ingredients. 
Grind well. Store in small glass jar. 



OLIVE GARDEN®-STYLE SALAD DRESSING 

Evelyn Stocks 

Vz c. mayonnaise V* tsp. garlic salt, or 1 clove 
1/3 c. white vinegar garlic, minced 

1 tsp. vegetable oil Vz tsp. Italian seasoning 

2 Tbsp. corn syrup Vz tsp. parsley flakes 
2 Tbsp. Parmesan cheese 1 Tbsp. lemon juice 
2 Tbsp. Romano cheese 1 Tbsp. sugar 

Mix all ingredients in blender until mixed well. If too tart, add a little 
more sugar. 



135 



MARINADE FOR DEEP FRIED TURKEY 

Freddie Vann 

1 box salt 2 oz. garlic powder 

2 oz. cayenne ground pepper 2 oz. black pepper 
2 oz. Accent® 

Mix together ingredients. Rub all over the inside and outside of 
turkey. Marinade 24 hours. Rub again with mixture before cooking. 
Cool turkey 4-5 minutes per pound in peanut oil. Makes enough for 
several cookings. 



MARINADE SAUCE FOR TURKEY OR CHICKEN 

Freddie Vann 

1 c. vegetable oil 1 tsp. garlic salt 

2/3 c. soy sauce 1 Tbsp. sugar 

1/3 c. teriyaki sauce 1 Tbsp. ginger (optional) 

1 c. white wine 

Cut turkey or chicken breast into small pieces. Marinade for 24 hours 
in refrigerator. Grill over low coals until done. DO NOT OVERCOOK! 
Also can be used to marinate beef—substitute red wine for white 
wine. 



CHOCOLATE GRAVY 

Angie Langley 

Vz c. cocoa 
1 c. sugar 
1 c. milk 

1 Tbsp. flour (mixed with Vz c. 
water, stirred until smooth) 



Vz tsp. vanilla 
Pinch of salt 
4 Tbsp. butter 



Mix cocoa and sugar. Have water boiling in saucepan. Add cocoa 
and sugar mixture and salt. Gradually stir in flour mixture. Remove 
from burner and stir in vanilla. Serve hot over homemade biscuits. 



136 



THICK 'N' RICH HOT FUDGE SAUCE 

Anonymous 



4 (1-oz.) sq. semi-sweet chocolate 1 tsp. vanilla extract 
2 Tbsp. butter or margarine Dash salt 

1 (14-oz.) can sweetened condensed 
milk (not evaporated) 

In medium saucepan, over low heat, melt chocolate and butter; stir in 
remaining ingredients. Cook, stirring constantly, about 5 minutes or 
until mixture is slightly thickened. Refrigerate leftovers. 

To reheat: In small saucepan, combine sauce with small amount of 
water; heat slowly, stirring constantly, over low heat. 



MEAT BALL DIPPING SAUCE 

Peggy Edwards 

1 c. grape jelly 1(12 oz.) bottle chili sauce 

Heat together until mixed and smooth. Keep hot. Dip meatballs or 
any kind of meat of your choice. 



PORK TENDERLOIN MARINADE 

Susan Todd 

X A c. soy sauce 1 squirt mustard 

3 Tbsp. honey Pepper 
1 tsp. garlic salt 

Marinate meat in above ingredients for 3-4 hours. Cook as desired. 



137 



HOT DOG CHILI 

Rebecca Miller 



1 lb. ground beef 2 (8 oz.) cans tomato sauce 

1 medium onion, chopped fine Salt and pepper to taste 

2 Tbsp. chili powder 

Combine ingredients in saucepan, meat uncooked, and let simmer for 
several hours, stirring occasionally. Freezes beautifully. 




138 



Thorite Recipes 



[teas 



BAKED BEANS KENTUCKY STYLE 

Peggy Edwards 

2 lb. ground beef 1 bottle Bull's Eye® Original 

1 large onion, chopped BBQ Sauce 

1 bell pepper, chopped Vz c. brown sugar 

Vz lb. bacon, fried and crumbled 1 large can pork and beans 

Salt and pepper to taste 

Brown ground beef, onions, and bell peppers. Drain. Add BBQ 
sauce, brown sugar, and Vz crumbled bacon. Add pork and beans. 
Pour into greased baking dish (using bacon grease). Put the other 
half of bacon on top. Bake at 350 degrees about 30 minutes. 



BARBECUE BEANS 

Wendy Swanner 

Vz lb. ground beef Vz c. packed brown sugar 

Vz large onion, chopped Vz c. ketchup 

Vk medium green pepper, chopped Vz tsp. ground ginger 
2 celery ribs, chopped Dash ground cloves 

2 (31-oz.) cans pork and beans 

In a large skillet, brown beef with onions, green pepper, and celery 
until meat is browned and veggies are tender. Drain fat. Stir in brown 
sugar, ketchup, ginger, and cloves. Add beans and mix well. Bake 
uncovered at 350 degrees for 1 - 1 Vz hours. 



BARBECUE POTATOES 

Ginger Vann 

4-5 red potatoes Texas Pete® 

1 c. ketchup Salt and pepper 

Peel and cup up potatoes. Cover with water. Add ketchup and a few 
dashes of Texas Pete®. Add salt and pepper. Boil until done. 



139 



BARBECUED POTATOES 

Letitia Willis 



9 medium potatoes, halved 
1 can tomato soup 



3 c. water 

V* c. margarine 



Salt and pepper to taste. Bring the potatoes to a boil in the water. Add 
the remaining ingredients and let cook for about 45 minutes or until 
tender. Serves six. 



CANDIED YAMS 

Letitia Willis 

Boil potatoes 30 minutes or you can bake them at 350 degrees for 40 
minutes or longer. Remove skin, cut in quarters or half and place in 
9x1 3-inch baking dish. 

Sprinkle cinnamon and nutmeg over potatoes and then sprinkle 
brown sugar and then pour syrup over yams. Top with a teaspoon of 
butter and a little orange juice or lemon juice. Bake at 400 degrees for 
45 minutes. 



l A c. butter or margarine 

Preheat the over to 400 degrees. Arrange the potatoes in a 9x1 3-inch 
baking dish. Combine the butter and garlic in a small microwave-safe 
dish. Microwave on High for 30 seconds or until the butter melts; stir. 
Drizzle the butter mixture over the potatoes. Sprinkle with the green 
onions and cheese. Bake for 35-45 minutes or until the potatoes are 
tender and light brown. Yields 4 servings. 



CHEESY POTATOES 

Jeannie Cleaton 



4 med. baking potatoes, peeled, 

thinly sliced 
2 green onions with tops, sliced 



Va c. freshly grated Parmesan 

cheese 
1 garlic clove, pressed 



140 



HARVARD BEETS 

Letitia Willis 



V% c. sugar, mix with 3-4 Tbsp. lemon juice 

Vz Tbsp. cornstarch 2 Tbsp. salad oil or melted butter 

H c. water 

Mix well and boil 5 minutes. Add 12 small beets, cooked, and cut in 
cubes. Let stand over low heat for 20 minutes. Serves 4-6. 



CORN PUDDING 

Faye B. Adams 

1 can cream-style corn or 2 Tbsp. sugar 

1 pt. frozen corn 1 Tbsp. flour 

2 eggs 2 Tbsp. butter 
1 small can evaporated milk 

Add flour and sugar to corn and mix thoroughly. Add milk to well- 
beaten eggs and stir the two mixtures together. Add butter that has 
been melted in the baking dish. Bake at 350 degrees for about 45 
minutes or until firm and golden brown. Serve hot. 



SCALLOPED POTATOES 

Faye B. Adams 

2 Tbsp. butter 3 c. sliced potatoes 

3 Tbsp. all-purpose flour 1 Vz tsp. salt 

2 c. milk 1 medium onion, sliced 

Melt butter in saucepan over low heat; gradually add the flour. Cook 
until bubbly, stirring constantly. Gradually add the milk, cook, 
stirring constantly, until thickened. In a W/z quart casserole dish, 
layer potatoes and onions, alternating with the sauce. Bake at 350 
degrees for about 1 hour or until the potatoes are done. 



141 



RED LOBSTER™ -STYLE BAKED POTATO 

Evelyn Stocks 



Baking Potatoes 



Vegetable spray 



Rock Salt 

Wash potatoes thoroughly with a vegetable brush. Dry. Apply a thin 
coating of vegetable oil to potato skin (Pam® or other spray 
shortening). Pour just enough rock salt into a baking pan to cover the 
bottom. Arrange the potatoes on top of the salt layer with a bit of 
space between them. Cover the potatoes completely with rock salt, 
filling between them with salt. Bake at 425 degrees for 1 hour. 
Remove from oven. Carefully brush aside top salt layer and lift each 
potato out with a fork or tongs. Brush away any salt that may have 
stuck to potato skin. 

Serve with butter, sour cream, and fresh snipped chives. Eat the skins 
too! After baking, save the rock salt for the next time. It can be 
reused 10 times or more. 



Preheat over to 475 degrees. Wash and scrub potatoes without 
removing the skin. Slice potatoes into V* -inch slices. Set aside. Pour 
oil into a large zip lock plastic bag. Rub both sides of bag together to 
coat the inside of the bag. Place potatoes into the bag and shake to 
coat potatoes thoroughly. Lightly spray insulated baking sheet with 
vegetable cooking spray. Arrange potatoes on baking sheet in a 
single layer. Sprinkle with salt. Bake for 45 minutes or until golden 
brown. For the best results, turn potatoes every 10 minutes. Yield: 6 
servings / 2 grams of fat per serving 



SKINNY FRENCH FRIES© 

Evelyn Stocks 



4 medium baking potatoes 
X A tsp. salt 



1 Tbsp. corn oil 
Vegetable cooking spray 



142 



SOUR CREAM MASHED POTATOES 

Kim Chappell 

8 to 10 medium potatoes 3 oz. cream cheese 

1 (8 oz.) container of sour cream Salt, onion, pepper to taste 

% c. butter (Wz sticks) 

Boil and mash potatoes. Mix together all ingredients with potatoes. 
Put in a 2-quart casserole and dot with butter. Cook at 350 degrees for 
about 20 minutes until slightly browned. 



STUFFED POTATOES 

Anonymous 

4 medium baked potatoes; 
scoop out and add 
1 c. shredded cheese 
Vz c. melted butter 
Vz c. milk 



Va c. onion, chopped 

Vz tsp. salt 

% tsp. red pepper 

1 (6 oz.) can fancy crabmeat 



Place bacon on top of each potato and bake at 375 degrees for 30-45 
minutes. 



SWEET POTATO SOUFFLE 

Sue and UUie Pilgreen 

Topping: 

1 c. brown sugar 
Vz c. flour 

2 c. pecans 
1 stick margarine 
Coconut 



1 stick margarine 

1 qt. sweet potato, strained 
Nutmeg 

Vanilla 

2 eggs 

Wz c. sugar 



Mix all the ingredients listed on the left and place in a 9x1 2-inch dish. 
Combine topping mixture and sprinkle over the above. Bake at 350 
degrees for 30-40 minutes. 



143 



SOUTHERN-STYLE COLLARD GREENS 

Debbie Adams 



8-10 lb. of collar d greens 

l A c. sugar 

V< c. canola oil 

4-6 oz. fat back or side meat 



3 large smoked ham hocks 
Salt and pepper to taste 
16 or 20-qt. pot 



Remove stems from large leaves. Wash and clean using plenty of 
water. This process may need to be repeated several times to remove 
all dirt. Fill pot about % full of water. Bring to a boil and add 
seasoning meat. Lower heat and put lid on pot and cook 2-2 l A hours. 

When the meat is almost done, add collar ds a few at the time until all 
are in the pot. Bring to a boil and add oil and sugar. Reduce heat and 
cook slowly. Cook until tender. Remove from pot and place in a 
colander and drain thoroughly. Chop or cut up collards into small 
pieces. 



TACOTATER SKINS 

Jeannie Cleaton 

6 large russet potatoes 

c. butter or margarine, melted 

2 Tbsp. taco seasoning 

1 c. (4 oz.) shredded Cheddar cheese 



15 bacon strips, cooked and Vz 

crumbled 
3 green onions, chopped 
Salsa and/or sour cream, opt. 



Bake potatoes at 375 degrees for 1 hour or until tender. Reduce heat 
to 350 degrees. When cool enough to handle, cut the potatoes 
lengthwise into quarters. Scoop out pulp, leaving a l A -inch shell (save 
pulp for another use). Combine the butter and taco seasoning; brush 
over both sides of potato skins. Place skin side down on a greased 
baking sheet. Sprinkle with cheese, bacon and onions. Bake for 5-10 
minutes or until the cheese is melted. Serve with salsa and/or sour 
cream if desired. Yield: 2 dozen. 



144 



CAROLINA BARBECUE POTATOES 

Peggy Tomlin 



2 lb. (4 to 5) russet potatoes, peeled 1 large onion 

Vz c. ketchup 1 Tbsp. bacon drippings 

1 tsp. salt 1 Tbsp. hot pepper sauce 

1 Tbsp. sugar Vz tsp. black pepper 



Cut the potatoes and onions into large chunks, about 2 inches. Place 
the chunks in a large pot and add enough water to cover. Add the 
bacon drippings, ketchup, hot pepper sauce, sugar, salt, and pepper, 
stirring to blend. Bring the water to a boil. Lower heat and simmer 
until the potatoes are very soft, about 30 minutes. Remove from heat 
and let stand about 30 minutes, until the potatoes absorb most of the 
liquid. Heat again until bubbly and serve. Makes 6 to 8 servings. 



In a greased lH-qt. baking dish, layer half of the sweet potatoes and 
apples. Combine brown sugar, nutmeg, allspice, salt and pepper; 
sprinkle half over apples. Dot with half of the butter. Repeat layers. 
Cover and bake at 350 degrees for 15 minutes. Baste with pan juices. 
Bake uncovered for 15 minutes longer or until the apples are tender. 
8 servings. 



APPLE-SWEET POTATO BAKE 

Letitia Willis 



3 c. sliced, peeled, cooked sweet 

potatoes 
3 c. sliced, peeled, tart apples 

about 2 large) 
3 /4 c. packed brown sugar 



V* tsp. ground allspice 
3 Tbsp. butter or margarine 
Va tsp. ground nutmeg 
l A tsp. salt 
Dash of pepper 



145 



TANGIER CORN PUDDING (SB'S JOYS) 

Sue and Lillie Pilgreen 



2 eggs 

2 Tbsp. corn starch 
3 /4 cup sugar 



1 (12 oz.) can evaporated milk 
1 can cream style corn 



Mix eggs, cornstarch, and sugar. Add milk and corn and pour into a 
greased baking dish. Add 2 Tbsp. melted butter. Bake at 325 
degrees for 1 hour or until firm. 



FROZEN TOMATOES 

Linda Worthington 

10 lb. tomatoes 
2 c. diced celery 
4 medium onions 
1 Tbsp. salt 



2 tsp. basil 
2 tsp. oregano 
Vz tsp. pepper 



Boil, then simmer for 30 minutes or until thick. Chill - then freeze in 
pint or quart bags. Add to soup mixture or spaghetti sauce or serve 
over rice. Will freeze up to 6 months. 





146 



urrax 



APPETIZERS 1-10 

BBO Water Chestnuts 2 

Black Bean Salsa 1 

Bloomin' Onion 6 

Bloomin' Onion Dipping Sauce 6 

Cheese Ball 9 

Cheese Crispies 7 

Cheese Dip 2 

Cheese Rings 1 

Chipped Beef Cheese Ball 4 

Crab Balls 5 

Crab Stuffed Mushrooms 3 

Crabmeat Bites 5 

Cream Cheese Logs 3 

Cucumber Sandwiches 4 

Dried Beef Dip 2 

Fruit Dip (Ann Haddock) 5 

Fruit Dip (Doris Baker) 5 

Garlic Spread 6 

Ham 'N' Cheese Puffs 8 

Kosher Dill Pickles 8 

Party Meatballs 1 

Pickle Roll 8 

Slimmed Down Stuffed Potato Skins 9 

Tex-Mix Dip 7 

BEVERAGES 11-12 

Hot Cranberry Citrus Punch 11 

Lemonade 11 

Orange Eggnog 12 

Punch 11 

Wassail 12 

BREADS 13-22 

Apple Muffins 13 

Banana Bread 14 

Banana Nut Bread 13 

Best Blueberry Coffeecake 22 

Blueberry Muffins (Anonymous) 15 



147 



BREADS (Cont.) 13-22 

Blueberry Muffins (Sue and Lillie Pillagers) 14 

Chew Bread (Ann Haddock) 22 

Chew Bread (Letitia Willis) 15 

Chew Bread (Sue and Lillie Pilgreen) 14 

Chicken Dressing 13 

Cinnamon Toast 15 

Cornbread 16 

Cornbread Fritters 16 

Crackers for a Crowd 16 

Fresh Peach Muffins 17 

Gingerbread 17 

Grannie Paine's Hush Puppies 21 

Ham and Chicken Breakfast Rolls 18 

Mama's Cornbread 18 

Muffins 22 

Pillsbury® Classic Biscuits 20 

Red Lobster®-Style Cheese Biscuits 21 

Sausage Biscuits or Balls 17 

Sausage Cheese Muffins 20 

Sausage Puffs 19 

Squash Puppies 19 

Strawberry Muffins 19 

Turkey Dressing 20 

Zucchini Bread 21 

DESSERTS 23-90 

Brownies, Bars, Squares 23-27 

Brown Sugar Brownies 25 

Brownies (Evelyn Bunch) 23 

Brownies (Peggy Edwards) 23 

Brownies (Letitia Willis) 23 

Congo Squares 24 

Golden Bars 25 

Lemon Squares 27 

Magic Cookie Bars 26 

Neiman Marcus® Bars 25 

Out-of-This-World Brownies 24 

S'more Brownies 26 

Strawberry Chiffon Squares 27 



148 



DESSERTS (Cont.) 23-90 

Cakes 28-84 

Apple Snack Cake 47 

Applesauce Cake 30 

Ashley's Strawberry Cake 40 

Basic Butter Frosting 33 

Best Blueberry Coffee Cake 40 

Blueberries 'N' Cream Cheesecake 43 

Blueberry Cake 39 

Blueberry Streusel Coffee Cake 50 

Butter Pecan Bundt Cake 30 

Caramel Frosting 30 

Carrot Cake 28 

Carrot Pineapple Cake 35 

Chocolate ficlair Cake 45 

Chocolate Icing 37 

Chocolate Pound Cake 5 1 

Cinnamon Pound Cake 37 

Corn Bread Cake 34 

Creamy Fruit 'N' Nut Cheesecake 31 

Crescent Cheese Coffee Cake 36 

Devil's Food Cake 42 

Dirt Cake 35 

Evelyn Bunch's Almost Heaven Cake 32 

Fresh Apple Cake 53 

Frosting for Italian Cream Cake 46 

Fruit Icing 35 

Grape Juice Cake 44 

Honey Bun Cake 4 1 

Honey Pecan Coffee Cake 48 

Hummingbird Cake 49 

Ice Box Cake 36 

Ice Cream Cake 47 

Italian Cream Cake 46 

Lemon Supreme Pound Cake 36 

Ice Box Fruit Cake 29 

Ice Cream Cake 47 

Lila's Chocolate Icing 29 

Mississippi Mud Cake 51 

Moist 'N' Creamy Coconut Cake 41 



149 



INDEX 



DESSERTS (Cont.) 23-90 

Cakes (Cont.) 28-54 

Myra Page's Seven-Minute Icing 43 

Nell's Chocolate Icing Recipe 38 

Oatmeal Cake 33 

Oklahoma Coconut Cake 37 

Orange Slice Fruit Cake 39 

Peanut Butter Chocolate Chip Cheesecake 38 

Pig-Pickin' Cake 42 

Pecan Cake 33 

Pound Cake (Letitia Willis) 44 

Pound Cake (Nancy and Snodie Wilson) 28 

Queen Anne or Hershey® Bar Cake 83 

Quick 'N' Easy Fruit Cake 31 

Red Velvet Cake 48 

Snacking Cake 34 

Sour Cream Pound Cake 32 

Strawberry Cake (Faye Adams) 49 

Strawberry Cake (Sue and Lillie Pilgreen) .34 

Strawberry, Coconut, Nut Cake and Icing 45 

Sue's Frosting 50 

Sweet Potato Surprise Cake 52 

Sweet Potato Surprise Cake Frosting 52 

Yellow Cake Layers 29 

Yellow Cake — Lemon 32 

Candy 55-61 

Chocolate Fudge 57 

Fudge 60 

Haystacks 58 

Microwave Fudge 57 

Microwave Peanut Brittle 56 

Mounds 58 

Orange Fudge 58 

Peanut Brittle (Sue Pilgreen) 55 

Peanut Brittle (Sue Pilgreen 55 

Peanut Butter Fudge 57 

Seafoam Candy 59 

Sugared Pecans 59 

Sugared Walnuts 60 

Toasted Pecans 59 

Valentine Berries and Cream 56 



150 



DESSERTS (Con't.) 23-90 

Cookies 62-64 

Goochies 64 

Grannie Paine's Our Favorite Cookies 62 

Lemon Cookies 63 

Oatmeal Scotchies Cookies 62 

Ole Time Raisin Cookies 64 

Payne's Chocolate Chip/Oatmeal Cookie 64 

Peanut Blossoms 63 

Peanut Blossoms No. 2 - Easy 63 

Pies 65-79 

Apple Crumb Pie 67 

Apple Jacks 78 

Cherry-Topped Easier Pie 74 

Chocolate Chip Pecan Pie 77 

Chocolate Fudge Pie 71 

Chocolate Pie (Angie Benson) 65 

Chocolate Pie (Hazel Boyd) 69 

Chocolate Pie (Jodi Peoples) 74 

Chocolate Pie (Sue and Lillie Pilgreen) 66 

Coconut Pie 66 

Coconut Pineapple Pie 65 

Creamy Eggnog Pie 75 

Creamy Lemon Meringue Pie 73 

Crusty Coconut Pie 68 

Double Layer Pumpkin Pie 79 

Fresh Sweet Potato Pie 70 

Grandma Pennie's Pecan Pie 73 

Grannie Paine's Pecan Pie 67 

Key Lime Pie 77 

Lemon Meringue Pie 76 

Lemon Pie (Delano and Barbara Wilson) 66 

Lemon Pie (Lula Whitehurst Wilson) 67 

Mama's Fudge Pie 78 

Mrs. Emma's Pineapple Pie 73 

No-Bake Cherry Cheese Pie 74 

Peaches 'N' Cream Pie 71 

Pecan Pie (Angie Benson) 68 

Pecan Pie (Barbara McLawhorn) 68 

Pecan Pie (Doris Baker) 79 

Pecan Pie (Ella Wilson) 70 

Pecan Pie (Hazel Boyd) 69 



151 



DESSERTS (Cont.) 23-90 

Pies (Cont.) 65-79 

Pecan Pie (Lou Cash) 69 

Ritz® Pecan Pie 70 

Strawberry Pie 78 

Sweet Potato Pie (Debbie Adams) 72 

Sweet Potato Pie (Hazel Boyd) 75 

Sweet Potato Pie (Letitia Willis) 72 

Traditional Mincemeat Pie 75 

Traditional Pumpkin Pie 76 

Other Desserts 80-90 

Apple Dumplings 88 

Banana Pudding 89 

Basic Cobbler 88 

Blueberry Angel Dessert 87 

Blueberry Crunch (Gloria Hill) 84 

Blueberry Crunch (Jennifer Williams) 84 

Blueberry Delight 90 

Blueberry Dumplings 82 

Cherries in the Snow 87 

Chocolate Eclair 86 

Cookie Ice Cream Sandwiches 81 

Cranberry Crunch 83 

Creamy Dutch Apple Dessert 90 

Easy Homemade Vanilla Ice Cream 80 

Fluffy Fruit 84 

German Chocolate Delight 81 

Golden Munchies 88 

Graham Cracker Delight 86 

Ice Box Banana Pudding 82 

Low-Fat Fresh Apple Crisp© 85 

Meringue Pecan Treats 85 

Orange Sherbet Jell-O® 83 

Pecan Log 82 

Pineapple Casserole (Ginger Vann) 89 

Pineapple Casserole (Lou Cash) 89 

Snow Cream 80 

Speedy Donuts 83 

Thick 'N' Rich Hot Fudge Sauce 86 

Too Easy Peach Cobbler 81 

Vanilla Ice Cream 80 



152 



DIABETIC 91-94 

Barbecued Pork Fajitas 92 

Farmer's Casserole 91 

Layered Tuna Salad 92 

Marbled Cheesecake Squares 93 

Pasta Shells Florentine 93 

S'more Brownies 94 

Teriyaki Pork Chops 91 

KID'S CORNER 95-96 

Chocolate Cookies .96 

Jam Muffins 96 

Mini Pizzas 95 

Popcorn Candy Cake 95 

Spaghetti Sauce 95 

MAIN DISHES 97-124 

Beef 97-99 

Baked Spaghetti 98 

Deluxe Salisbury Steak 99 

Easy Method Lasagna (Microwave) 98 

Evie's Special Meat Loaf 97 

Lasagna 98 

Meatballs 99 

Microwave Meat Loaf 97 

Pork 100-103 

Baked Ham Steak 100 

Baked Pork Tenderloin 100 

Bar-B-Que Pork Chops (Ginger Vann) 101 

Bar-B-Que Pork Chops (Letitia Willis) 101 

Easy Crockpot Pork Roast/Chops 103 

Marinated Grilled Pork Tenderloin 102 

Pork Chop Supreme 103 

Pork Chops and Potato Bake 102 

Pork Chops and Rice in a Pressure Cooker 102 

Ranch Pork Chops 100 

Tenderized (Center) Ham 101 

Poultry 104-107 

Baked Chili Chicken 105 



153 



MAIN DISHES (Cont.) 97-124 

Poultry (Cont.) 104-108 

Baked Lemon Chicken 106 

Baked Mayonnaised Chicken 105 

Cheesy Chicken (Becky Snipes) 106 

Cheesy Chicken ( Ginger Van 106 

Grannie Paine's Chicken 'N' Dumplings 107 

Melt-In-Your-Mouth Chicken Pie 107 

Sour Cream Chicken Enchiladas 104 

Stacked Chicken Enchiladas 104 

Sweet and Sour Chicken 105 

Casseroles 109-122 

Baked Macaroni and Cheese 121 

Breakfast Casserole (Ann Haddock) 109 

Breakfast Casserole (Anonymous) 1 10 

Breakfast Casserole (Barbara Wilson) 110 

Breakfast Casserole (Judy Harris) 109 

Breakfast Casserole (Wendy Swanner) 110 

Broccoli and Cheese Casserole 116 

Broccoli-Rice Casserole 1 19 

Chicken Casserole (Jodi Peoples) 122 

Chicken Casserole (Letitia Willis) 115 

Chicken Parmesan 113 

Corn Casserole 121 

Egg and Hash Brown Pie 1 1 1 

Enchilada Casserole 115 

Green Bean Casserole 1 18 

Hash Brown Casserole (Barbara Wilson) 118 

Hash Brown Casserole (Judy Harris) 1 15 

Hash Brown Cheese Bake 116 

Hash Brown Potato Casserole 1 19 

Mashed Potato Casserole 1 14 

Mushroom Rice Casserole 117 

Pancake Casserole 1 14 

Pineapple Casserole (Ginger Vann) 122 

Pineapple Casserole (Lou Cash) 120 

Poppy Seed Chicken and Fettuccini 120 

Potato Casserole (Ginger Vann) 117 

Potato Casserole (Sue and Lillie Pilgreen) 1 13 

Rice Pilaff 117 

RigatoniBake 113 



154 



INDEX 



MAIN DISHES (Cont.) 97-124 

Casseroles (Cont.) 109-122 

Sausage Egg Casserole 1 1 1 

Shoe Peg Corn Casserole 114 

Spinach Lasagne 1 12 

Squash Casserole (Elaine Haddock) 112 

Squash Casserole (Sue and Lillie Pilgreen) 112 

Sweet Potato Casserole (Charles Hardee) 1 16 

Sweet Potato Casserole ( Faye B. Adams) 1 18 

Twice-Baked Potato Casserole 1 19 

Soups and Stews 123-124 

Chicken Vegetable Soup 123 

Chili with Beans 124 

Chunky Potato Soup 123 

Stew Beef 124 

Vegetable Soup 124 

SALADS 125-134 

Ambrosia 125 

Autumn Fruit Salad 125 

Cherry Salad 125 

Congealed Mixed Fruit 126 

Cool Cucumber Pasta 126 

Cranberry Salad 126 

Frozen Cranberry Salad 127 

Fruit Jell-O® Salad 127 

Fruit Salad 127 

Fumi 134 

Hot Fruit Salad 134 

Lime Salad 128 

Mandarin Orange Salad 128 

Orange Cream Fruit Salad 129 

Orange Salad 129 

Orange Watergate Salad 128 

Pretzel Salad 131 

Quick Caesar Pasta Salad 130 

Seven-Layer Salad (Anonymous) 133 

Seven-Layer Salad (Ann Haddock) 130 

Seven-Layer Salad (Lila Nobles) 133 

Strawberry Congealed Salad 131 



155 



SALADS (Cont.) 125-134 

Strawberry Salad 131 

Sunshine Salad 133 

Vegetable Salad 132 

Winter Fruit Salad with Honey Lime Dressing 132 

SAUCES, DRESSINGS, AND MARINADES 135-138 

Chocolate Gravy 136 

Hot Dog Chili 138 

Marinade for Deep Fried Turkey 136 

Marinade Sauce for Turkey or Chicken 136 

Meat Ball Dipping Sauce 137 

Old Bay® Seasoning 135 

Olive Garden<D-Style Salad Dressing 135 

Pork Tenderloin Marinade 137 

Red Lobster®-Style Tartar Sauce 135 

Thick 'N' Rich Hot Fudge Sauce 137 

VEGETABLES 139-146 

Apple-Sweet Potato Bake 145 

Baked Beans Kentucky Style 139 

Barbecue Beans 139 

Barbecue Potatoes 139 

Barbecued Potatoes 140 

Candied Yams 140 

Carolina Barbecue Potatoes 145 

Cheesy Potatoes 140 

Corn Pudding.. 141 

Frozen Tomatoes 1 46 

Harvard Beets 141 

Scalloped Potatoes 141 

Red Lobster® -Style Baked Potato 142 

Skinny French Fries© 142 

Sour Cream Mashed Potatoes 143 

Southern-Style Collar d Greens 144 

Stuffed Potatoes 143 

Sweet Potato Souffle 143 

Taco Tater Skins 144 

Tangier Corn Pudding (Sis's Joys) 146 



156 



SufestitutioDS for 

i All-Purpose Flour: 1 cup sifted = 1 cup plus 2 tablespoons 
| sifted cake flour 

| Baking Powder: 1 teaspoon = 1/4 teaspoon baking soda 
I plus 1/2 teaspoon cream of tartar 

) Bananas: 3 medium = 1 cup mashed 

i Chocolate: (1 oz.)l square = 3 or 4 tablespoons cocoa plus 
j 1/2 tablespoon fat 

i Cornstarch: 1 tablespoon = 2 tablespoons flour 

! Cracker Crumbs: 3/4 cup = 1 cup bread crumbs 

i Dry Corn Flakes: 3 cups = 1 cup crushed 

| Dried Herbs: 1 teaspoon - 1 tablespoon fresh herbs 

Garlic Powder: 1/8 teaspoon = 1 small pressed clove of 
l garlic 

l Honey: 1 cup = 1 to 1-1/4 cups sugar plus 1/4 cup liquid 

| Instant Minced Onion: 1 tablespoon dehydrated = 1 small 
I fresh onion 

| Miniature marshmallows: 10 = 1 large marshmallow 

l Prepared Mustard: 1 tablespoon = 1 teaspoon dry mustard 

j Sour Cream, Heavy: 1 cup = 1/2 cup butter and 2/3 cup 
\ milk in any sour milk 

! Sour Milk: 1 cup = 1 cup sweet milk plus 1 tablespoon 
! vinegar or lemon juice 

j Sweet Milk: 1 cup = 1 coup sour milk or buttermilk plus 
i 1/2 teaspoon baking soda 

i Whole Dates: 1 pound = 1-1/2 cups, pitted and cut 

| Whole Milk: 1 cup = 1/2 cup evaporated milk and 1/2 cup 
j water or 1 cup reconstituted nonfat dry milk and 1 

/ tablespoon butter 



157 



Few grains (dry) = less than 1/8 teaspoon 
Pinch (dry) = less than 1/8 teaspoon 
Dash (dry) = less than 1/8 teaspoon 
Dash (liquid) = a few drops 

3 teaspoons = 1 tablespoon 
4 tablespoons = 1/4 cup 

2 cups = 1 pint 

4 quarts (liquid) = 1 gallon 
8 quarts (dry) = 1 peck 

4 pecks (dry) = 1 bushel